Best Smores Cake Baked In A Jar Recipes

S'MORES IN A JAR RECIPE

Steps:

• Prepare the pudding according to package directions ahead of time, chill in medium bowl until set. (You can use regular pudding or instant)
• Start assembling your jars with approximately 1 1/2 Tbsp of crushed graham crackers, followed by 1/12 Tbsp of pudding, followed by 1 1/2 Tbsp of Marshmallow Fluff. Repeat the process until jar is full.
• If desired toast mini marshmallows for garnish with a cooking torch.
• If you don't have a cooking torch you can pour mini marshmallows on a baking sheet.
• Set oven to "broil".
• When oven is ready place the baking sheet on the top rack closest to broiler and leave for 15 seconds. The marshmallows will toast VERY quickly, so stand close. Remove immediately and garnish, if desired.

S'MORES CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, cracker crumbs, water, sour cream, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Reserve 1/4 cup hot fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan.
• Bake 40 to 46 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
• In medium bowl, stir together marshmallow creme and frosting. Frost cake with marshmallow frosting. Drop small dollops of reserved hot fudge topping randomly over frosting. Swirl topping through frosting with knife for marbled design. Store loosely covered.

S'MORES CAKE "BAKED IN A JAR"

Steps:

• Ingredients for crust: 1 1/2 cups graham cracker crumbs 1/2 stick butter Pinch of salt Preheat oven to 350 degrees. Melt butter and mix in graham crumbs and salt. Mix until moistened. Spray 4 mason jars with non-stick spray and press graham crust into jars. I began by adding a tablespoon to each, and repeating until graham crumbs were gone. They don't need to look perfect. I pressed the crumbs down firmly with the flat bottom of a clean screwdriver. Ingredients for cake: (from peanut butter hot fudge cupcakes) 1 1/8 cups all purpose flour 1/4 cup dark cocoa powder 1 1/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup brown sugar 1 egg 1 teaspoon vanilla extract 1/2 cup milk 1/2 cup + 1 tablespoon heavy cream 1/2 cup butter, melted 2 tablespoons sour cream Ingredients for topping: 1 bag of large marshmallows
• In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth. Using a 1/4 cup measure, add batter to mason jars one scoop at a time. You only want to fill them up about half way, and the batter should work evenly for 4 jars. Again - don't worry if it isn't perfect. Place mason jars in a baking dish and add about 1 1/2 cups of water to the bottom. Bake for 30 minutes, or until cake is set. Remove cake from the oven and press large marshmallows down on top, being careful not to burn yourself. There is no set number of marshmallows to use, I pressed down as many as I could, about 4-5 each. Heat the broiler on your oven and watching carefully, brown marshmallows for about 1-2 minutes, or until golden brown. Do not take your eyes off them! Serve immediately.
• Notes: *The recipe looks really long, but it is actually really easy! *When you put the marshmallows on top and broil, they may sink down below the edges of the chocolate cake. This is normal. The cake it still more than halfway to the top. *These are pretty rich and sweet, and make a really great dessert for two people to share with two spoons... but can still be eaten by one. *You can use other sizes of jars, just use your eye to decided how much batter to use, never going over half way. If you have too much batter, just make a few cupcakes. Makes 4 16-ounce mason jar cakes