Best Paula Deens Smores Cake Recipes

MOUNTAIN DEW CAKE

Steps:

• Preheat oven to 325° Spray a 12 to 15 cup fluted pan with nonstick baking spray with flour.
• In a large bowl, combine cake mix and pudding mix. Add soda, oil, and eggs. Beat at medium speed with an electric mixer until smooth.
• Pour batter into prepared pan, and bake for 45 to 50 minutes, or until a wooden pick inserted in center comes out clean.
• Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.

S'MORES CAKE

Steps:

• Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring occasionally, until the chocolate melts and the ganache is smooth. Stir in the vanilla. Remove the bowl from the pan and set aside until the ganache is cool and thick but still pourable, about 1 hour.
• Meanwhile, make the filling: Preheat the oven to 350 degrees F. Toss the graham cracker crumbs, melted butter and salt in a bowl until combined. Spread out on a baking sheet. Bake, stirring occasionally, until toasted, 8 to 10 minutes; let cool. Assemble the cake as close to serving time as possible: Using a long serrated knife, carefully slice each cake layer in half horizontally. Place 1 cake half on a platter. Using a lightly oiled offset spatula or spoon, spread one-third of the marshmallow cream on top, stopping about 1 inch from the edge (if the marshmallow cream is difficult to spread, microwave 10 to 15 seconds to soften). Sprinkle one-third of the graham cracker mixture over the marshmallow cream. Repeat to make 4 layers, ending with cake; reserve a few tablespoons of the graham cracker mixture for topping. Pour the ganache over the cake, letting it drip down the sides. Sprinkle with the reserved graham cracker mixture. Serve immediately.
• Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

SURE FIRE, NO FIRE S'MORES PAULA DEEN!

Steps:

• Split graham cracker into 2 halves.
• On top of graham cracker squares place mini-marshmallows.
• Place under broiler for a few seconds until toasty. Remove and place 1/2 of a Hershey bar on top of marshmallow.
• The heat from the marshmallow will melt the chocolate bar.
• Place other 1/2 of graham cracker on top.
• Press lightly to flatten marshmallows.
• These may be made ahead and wrapped in plastic wrap until ready to heat and eat.

S'MORES GOOEY BUTTER CAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray.
• Combine the cake mix, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
• For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla and eggs and beat until smooth. Add the butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute.
• Arrange the marshmallows in rows in the chocolate batter, flat-ends up. Pour the cream cheese mixture over the marshmallows, using an offset spatula to evenly distribute. Coarsely crumble the graham crackers over the top.
• Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares.