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Double Chocolate S’mores Camp Cake
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Prep Time:
55 minutes
Total Time:
3 hours 30 minutes
Indulge in nostalgic vibes with a decadent Double Chocolate S'mores Cake featuring Betty Crocker™ Super Moist™ Dark Chocolate cake mix, marshmallow crème, and graham crackers.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Dark Chocolate Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2 tubs (12 oz) Betty Crocker™ Whipped Vanilla Frosting
  • 1/2 cup marshmallow creme
  • 10 rectangular chocolate graham crackers
  • 1 1/2 teaspoons unsweetened baking cocoa
  • Green food color
  • 1 bottle (2.25 oz) Betty Crocker™ green apple decorating sugar
  • 3 sugar-style ice cream cones with pointed ends
  • 1 red gum drop
  • 1 long toothpick
  • 1 red jelly bean
  • 1 yellow jelly bean
  • 1 orange jelly bean
  • 1 pretzel stick
  • 1 bar (snack-size; 0.45 oz) milk chocolate bar
  • 1 miniature marshmallow
Instructions:
  • Preheat oven to 350°F and generously grease the bottoms of 2 (9-inch) round cake pans with shortening or cooking spray.
  • Prepare the cake batter according to the instructions on the box using cake mix, water, oil, and eggs. Divide the batter evenly between the pans. Bake for 25 to 30 minutes or until the cake springs back when lightly touched in the center. Remove cakes from pans and cool on racks for about 45 minutes until completely cooled.
  • Transfer 1 cup of frosting from 1 container into a medium bowl. Combine with marshmallow creme. Place 1 cake layer on a cake stand, plate, or serving platter. Spread half of the frosting mixture on the cake's top. Break 3 graham crackers into pieces, and sprinkle over the frosting. Layer remaining frosting mixture on top of the graham crackers. Add the second cake layer. To the remaining frosting in the initial container, mix in baking cocoa until smooth. Frost the top of the cake with the cocoa frosting.
  • In a large bowl, scoop out the frosting from the second container. Gradually mix in the green food color until you reach your desired shade of green. Use half of the green frosting to frost the sides of the cake. Break 6 graham crackers in half to create 12 pieces. Arrange the graham cracker halves upright along the sides of the cake, pressing them gently into the frosting. Sprinkle a third of the bottle of green sugar around the top edge of the cake. Chill the cake in the refrigerator for 1 hour to set the frosting.
  • Transfer the leftover green sugar into a shallow dish. Utilize the remaining green frosting to frost each ice cream cone, then coat in green sugar to create trees. Position the cones at the back of the cake and gently press them into the frosting using your fingertip on the pointed ends.
  • Break the remaining graham cracker in half at the perforation. Place the halves 2 to 3 inches apart on top of the cake, allowing them to prop against each other to create a tent.
  • Create a flag by slicing a red gum drop in half. Cut one half into a triangle shape. Skewer the triangle flag onto a toothpick and place it at the front of the cake to decorate.
  • For the campfire, slice each jelly bean into quarters lengthwise and press them into the cake to form flames. Sprinkle crushed graham cracker over the flames to mimic ashes. Break a pretzel stick in half and place the halves in front of the flames in a crossed pattern.
  • Place a chocolate bar on top of the cake, in front of the tent to create the cot. Flatten a marshmallow between your thumb and forefinger, then place it at the end of the chocolate bar nearest to the tent to make the pillow.
  • Allow the cake to come to room temperature before serving.

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