Ingredients for S Mores Drip Cake
- Chocolate Cake Mix
- 1 cup (2 sticks) unsalted butter, softened
- Shortening
- Marshmallow Cream
- Vanilla Extract
- Powdered Sugar
- Milk
- Cocoa Powder
- Graham Cracker Crumbs
- 3 large egg whites
- 1 cup granulated sugar, for meringue
- Semi Sweet Chocolate Chips
- Heavy Cream
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How to Make S Mores Drip Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the meringue: In a large bowl, beat the egg whites until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form.
- Once the cakes are completely cool, level the tops if necessary. Place one layer on a serving plate or cake stand.
- Frost the top of the first cake layer with half of the chocolate frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.
- Spoon the meringue onto the top of the frosted cake, spreading it to the edges. Use a kitchen torch to brown the meringue to your liking.
- Melt the dark chocolate according to package directions. Drizzle the melted chocolate over the meringue, creating a beautiful drip effect.
- Refrigerate the cake for at least 30 minutes before serving to allow the frosting and chocolate to set.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
351g
Fat
131g
Carbs
33g
