Chocolate S’mores Pudding Cake

S’mores are one of the best desserts during the summer.  Try adding those flavors to this Chocolate S’mores Pudding Cake, and you have one dessert that will not last the day.

Chocolate S'mores Pudding Cake - chocolate pudding and a fluffy marshmallow topping turn this cake into a summer time delight

By now you know that I love s’mores, but I still do not love the sticky mess that comes from roasting marshmallows.

Even with older children comes the scariness of a pointy stick and fire.  It must be the mom in me that cringes when those two things get together.  The more I talk with friends I realize that I am not alone in this aversion to how s’mores are made.

Chocolate S'mores Pudding Cake - chocolate pudding and a fluffy marshmallow topping turn this cake into a summer time delight

But there is something about the summer and the need for all things s’mores.  Since I absolutely love the flavor combo of  s’mores, I have been having fun creating s’mores that do not need campfires to be enjoyed.

One of my favorite summer time desserts is the poke cake.  Poke cakes have been around for quite a long time, but every so often I have a comment asking what exactly is a poke cake.  A poke cake is exactly what it sounds like.  You bake a cake and then while it is warm, POKE it with a fork or a wooden spoon.  This creates holes or pockets for a filling to collect.  The three main fillings that you can use are sweetened condensed milk, Jell-O, or pudding.

S’mores are made up of graham crackers, chocolate, and marshmallows.  I made sure my cake had plenty of each ingredient for a complete s’mores taste.

This cake starts with a graham cracker crust that you bake the cake on top of.  I happen to like cake mixes, so that is all I ever use for these cakes.  If you want to make a homemade one, feel free too.

Let the cake cool about 10 minutes.  Then poke it with the end of a wooden spoon.  There is no right way to do this, but be a little more careful with this cake because of the crust.  Then whisk together the pudding mix and milk and pour it over the cake immediately.  Try to pour the pudding before it sets up.  Use the back of a spoon to gently smooth and press the pudding into the holes.  Let it cool for about 30 minutes on the counter, then place it in the refrigerator until chilled.

Now for the marshmallow topping.  You could top the cake with marshmallows and broil them for a minute to get the roasted marshmallow taste, but I wanted a smoother, creamier topping.  Stir together a jar of marshmallow cream and one container of Cool Whip.  Go ahead and taste a spoonful because I know you want to.  I did too!!!  Spread it on top and end with chopped up candy bars because more chocolate is always a good thing.

Summer s’mores with out the danger of getting your eye poked out or sitting on a sticky marshmallow-ed chair.  It’s a summer win!!!

Chocolate S'mores Pudding Cake - chocolate pudding and a fluffy marshmallow topping turn this cake into a summer time delight

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Chocolate S’mores Pudding Cake

Prep Time: 20 minutes

Cook Time: 28 minutes

Yield: 24 pieces of cake

Chocolate S’mores Pudding Cake

A graham cracker crust, chocolate pudding, and a marshmallow topping give this cake a complete S'mores taste. Perfect summer time dessert without a campfire mess.

Ingredients

2 cups graham cracker crumbs
8 Tablespoons butter, melted (1 stick)
1 box chocolate cake (15.25 oz.)
1 box instant chocolate pudding (3.9 oz.)
2 cups milk
1 container Cool Whip (8 oz.)
1 jar marshmallow cream (7 oz.)
3 full size Hershey chocolate bars, chopped

Instructions

  1. Combine the graham cracker crumbs and melted butter. Press into the bottom of a greased 9x13 pan.
  2. Prepare the cake mix according to the box directions. Spoon the batter on top of the prepared crust. Bake at 350 degrees for 28 minutes or until a toothpick comes out clean. Let cool 10 minutes. Use the handle of a wooden spoon to gently poke holes all over the top of the cake. Use a napkin to keep the spoon clean while you do this.
  3. Whisk together the pudding mix and milk. Pour over the top of the warm cake, trying to get the pudding in the holes. Use the back of a serving spoon to smooth and press the pudding into the holes more. Try to keep the pudding in the center of the cake instead of the sides. Cool for 30 minutes, then refrigerate until chilled all the way through.
  4. Stir together the Cool Whip and marshmallow cream. Spread over the cooled cake. Top with the chopped up candy bars. Cut into 24 pieces of cake. Store in a sealed container in the refrigerator.
http://insidebrucrewlife.com/2014/06/chocolate-smores-pudding-cake/

 

More fun S’mores treats without the campfire:

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S’mores Cookie Cups

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S’mores Popcorn

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Cheesecake S’mores Danish

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Comments

  1. says

    I made a pudding cake for my birthday last week and the recipe that I used from another site said to wait till the cake was completely cool! My cake came out very crumbly and the pudding really didn’t spread well. I SO wish I had this recipe instead because I know it would of been a success!
    Nancy P.@thebittersideofsweet recently posted..Berry Oreo Yogurt PopsiclesMy Profile

  2. Kim says

    This cake looks amazing. Just wondering… Do you think I could toast the marshmallow creme mixture on the top w/ a creme brulee torch? Would it toast?

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