Ahhh…it’s October. I’m so happy. I love the fall and all things fall related. When I think of October, I think of s’mores. I knew I wanted to do a bundt cake that incorporated the main ingredients of a s’more…so here you go. I googled some recipes, played around with things and got some help from Betty Crocker. These my friends, are the real deal. My hubby has now claimed #7 his favorite. I hope you like them too.
1 box of yellow cake mix
2 small box of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups of water
1 cup graham cracker crumbs (I pulsed my graham crackers in the food processor but you could just put them in a baggie and roll a rolling pin over them.)
1 jar (16 oz) hot fudge topping (not chocolate syrup…hot fudge topping)
1 jar (7 oz) marshmallow cream
1 jar whipped fluffy white frosting
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan (or mini bundt pans)
In mixing bowl, combine cake mix, puddings, oil, water, and eggs with electric mixer. Add in graham cracker crumbs and stir. Pour into prepared bundt pan. Take your hot fudge sauce and drop it around the top of the cake (because when you invert the cake, the fudge will be on the bottom). You don’t need to spread it evenly, just drop big dollops all the way across (the fudge will spread by itself while baking).
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling (your fudge will now be on the bottom).
To make the frosting, combine marshmallow cream and frosting in a bowl. Spread across cooled cake.
Can’t you smell a campfire burning? I sure can.
Here’s to a toasty evening!