The theme of this month's #BundtBakers: Creative S'mores! The challenge: Play with the traditional marshmallows, chocolate and graham crackers, but participants are not limited to those components! Cookies, waffles, bacon, berries, homemade marshmallow creme, peanut butter, chocolate hazelnut spread may also be utilized. The options are unlimited.
S'mores are synonymous with Girl Scouts. I lead a group of Girl Scout Cadettes (for those of you not fluent in Girl Scout Speak, they are middle school aged). The troop recently met after taking a summer hiatus. Deconstructed S'more Bundt Cake was the perfect way to celebrate the kick-off of a new Girl Scout year!
I tend to over-simplify things in my life, so I did not stray from s'more basics: chocolate, graham, and marshmallow. These components were incorporated in the bundt cake in the form of chocolate chips, graham cracker crumbs and marshmallow creme. I don't have enough creative juices to stray from a classic like s'mores!
What disappointed me a bit was although the marshmallow creme was streaked through the batter, it completely melted into the cake and didn't leave the marbling effect that I had intended. An additional disappointment was layering the ghaham mixture with chcolate chips resulted in a chocolaty graham mixture and didn't leave the graham cracker visible when the cake was cut.
A bit of bummer, but the end result was very well received by a group of Girl Scouts Cadettes, one Girl Scout Junior (my younger daughter) and a neighbor family.
The cake was not well received by my husband. "Too chocolaty," was his feedback. (As if that is a thing.)
This will be my go-to cake for Girl Scout special occasions!
DECONSTRUCTED S'MORE BUNDT CAKE
- 2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 1 devil's food cake mix (15.25 oz / 432 g), not with 'pudding in the mix'
- 1 small box (3.4 oz / 96 g) chocolate flavor instant pudding
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 cup plain yogurt
- 7 oz (198 g) marshmallow creme
- 12 oz (340 g) chocolate chips
- 3 tablespoons butter, softened
- 1 cup confectioner's sugar
- 1/4 cup Dutch process cocoa powder
- 2 tablespoons unsweetened vanilla almond milk
- Preheat oven to 350F.
- Prepare bundt pan with shortening and flour.
- Combine graham cracker crumbs, granulated sugar and melted butter in small bowl. Set aside.
- Blend cake mix with pudding mix until well combined.
- Add eggs, oil, water and yogurt.
- Blend 30 seconds on low speed of electric mixer. Scrape bowl. Mix 2 minutes on medium.
- Gently fold marshmallow creme into cake batter, leaving a marbling effect.
- Layer 1/3 of the graham cracker crumbs in the bundt pan followed by 1/3 of the chocolate chips, 1/2 of the cake batter, 1/3 of the chocolate chips, 1/3 of the graham cracker crumbs, the second 1/2 of the cake batter, the last 1/3 of the chocolate chips and the last 1/3 of the chocolate chips. Note this will fill your bundt pan more than is probably recommended, so it is suggested to bake on a sheet pan to catch any potential drips.
- Bake 55 - 65 minutes or until wooden toothpick inserted in center of cake comes out clean.
- Cool 10 minutes in bundt pan. Remove cake from pan and cool completely on wire rack.
- Combine softened butter with confectioner's sugar and cocoa powder with hand blender. Gradually add milk until desired frosting consistency has been achieved.
- Drizzle icing on cake as desired.
Special thanks to Lauren at From Gate to Plate for hosting and selecting this month's theme.
I love what the other #BundtBakers have been up to this past month! Please take a look at their impressive s'more creations:
#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient.
Updated links for all of our past events and more information about BundtBakers can be found on our homepage.