This shortcut dessert is long on flavor, thanks to the trick of using melted s’mores ice cream instead of water with a box of chocolate cake mix.
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 10 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 10 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons all-purpose flour
- One 15.25-ounce box chocolate cake mix
- 1 pint high-quality s’mores ice cream, melted
- 3 large eggs
- 1/2 cup marshmallow creme
- Crushed graham crackers and mini marshmallows, for topping
Instructions
- Preheat the oven to 350 degrees F. Thoroughly grease a 12-cup bundt pan with the butter, making sure to cover the entire inner surface. Sprinkle the flour over the butter and shake the pan to create an even layer of flour. Shake out any excess.
- Whisk together the cake mix, ice cream and eggs in a large bowl until well combined; pour into the prepared bundt pan. Bake until a cake tester comes out clean and the sides of the cake are beginning to pull away from the edge of the pan, 35 to 40 minutes. Cool the cake in the pan for 20 minutes, then place a cooling rack over the pan and invert the cake onto the rack. Cool completely.
- Microwave the marshmallow creme in a microwave-safe container until pourable, about 30 seconds. Drizzle over the cake and top with crushed graham crackers and mini chocolate chips.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 295 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 1 g |
| Sugar | 24 g |
| Protein | 6 g |
| Cholesterol | 74 mg |
| Sodium | 401 mg |
| Serving Size | 1 of 10 servings |
| Calories | 295 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 1 g |
| Sugar | 24 g |
| Protein | 6 g |
| Cholesterol | 74 mg |
| Sodium | 401 mg |