NO BAKE S MORE CAKE RECIPES

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NO BAKE S'MORES CAKE RECIPE - FOOD.COM



No Bake S'mores Cake Recipe - Food.com image

Make and share this No Bake S'mores Cake recipe from Food.com.

Total Time 15 minutes

Prep Time 15 minutes

Yield 16 serving(s)

Number Of Ingredients 7

1 (16 ounce) box graham crackers
2 (13 ounce) containers marshmallow cream
2 (8 ounce) containers Cool Whip (thawed)
4 teaspoons vanilla extract
1 (11 1/2 ounce) bag semi-sweet chocolate chips
1 cup heavy whipping cream
1 teaspoon salt

Steps:

  • Line bottom of 9x13" casserole dish with graham crackers.
  • Mix marshmallow cream and cool whip in mixer until smooth (scraping down sides).
  • Add vanilla extract to mixture.
  • Spread 1/3rd of marshmallow mixture over top of graham crackers.
  • Add another layer of graham crackers, another 1/3rd of marshmallow mixture, repeat. And finish with a layer of graham cracker on top.
  • Over medium-low heat, melt chocolate chips with the heavy whipping cream.
  • Once melted and combined, add salt and turn off heat.
  • Let cool for 15 minutes, but wisk every 5 minutes while cooling.
  • Pour over the top of the graham crackers, spread evenly.
  • Put container in freezer for 30 minutes, uncovered.
  • Remove from freezer, cover and place in the refrigerator overnight.

Nutrition Facts : Calories 511.2, FatContent 21.8, SaturatedFatContent 13.7, CholesterolContent 20.4, SodiumContent 332.8, CarbohydrateContent 78.4, FiberContent 2, SugarContent 48.2, ProteinContent 3.9

16-LAYER NO-BAKE S’MORES CAKE RECIPE BY TASTY



16-Layer No-Bake S’mores Cake Recipe by Tasty image

Here's what you need: semi-sweet chocolate chips, heavy cream, marshmallow fluff, milk, graham crackers, chocolate bar

Provided by Katie Aubin

Yield 8 servings

Number Of Ingredients 6

2 ½ cups semi-sweet chocolate chips
2 cups heavy cream, hot
3 cups marshmallow fluff, divided
3 tablespoons milk, divided
29 graham crackers, plus 2 graham crackers, crumbled, divided
1 chocolate bar, chopped, for deoration

Steps:

  • In a large heatproof bowl, pour the hot heavy cream over the semisweet chocolate chips. Let stand for 30 seconds, then whisk together for 1 minute, or until thick and smooth.
  • Place 1 cup (85 g) of marshmallow fluff in a medium heatproof bowl and place the remaining fluff into a separate medium heatproof bowl. Add a tablespoon of milk to the bowl with 1 cup (85 g) of fluff and the remaining 2 tablespoons milk to the bowl with the remaining fluff.
  • Microwave each bowl of fluff for 15 seconds.
  • Remove the bowls from the microwave and use a fork to stir the milk into the fluff until it is thick and smooth. Cover the bowl with less fluff and store in the fridge – it will be used later for decoration.
  • Line a 5x8-inch (13x20cm) loaf pan with parchment paper and place a row of graham crackers on the bottom of the pan. Pour a thin layer of the marshmallow fluff over the graham crackers and use a spoon or spatula to spread the mixture evenly. Place another row of graham crackers on top of the fluff, then pour a thin layer of the chocolate ganache over the crackers and use a spoon or spatula to spread an even layer. Repeat three more times.
  • Cover and chill in the fridge overnight.
  • Remove the cake and reserved marshmallow fluff from the fridge. Use the parchment to lift the cake out of the loaf pan. Microwave the leftover marshmallow fluff mixture for 15 seconds, then use a spatula to spread the fluff over the cake in an even layer.
  • Optional: use a small kitchen torch to gently toast the marshmallow topping. Sprinkle crumbled graham cracker and chocolate chunks over the top of the cake.
  • Enjoy!

Nutrition Facts : Calories 770 calories, CarbohydrateContent 94 grams, FatContent 48 grams, FiberContent 3 grams, ProteinContent 8 grams, SugarContent 65 grams

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