Double Chocolate S’mores Camp Cake

Double Chocolate S’mores Camp Cake

Blogger Heather Baird of SprinkleBakes bakes up a camp-inspired birthday cake.

Prep Time

55

Minutes

Total Time

3:30

Hrs:Mins

Makes

12

servings

1
box Betty Crocker® SuperMoist® dark chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
2
containers (12 oz each) 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
  1. Heat oven to 350°F. Grease bottoms only of 2 (9-inch) round cake pans with shortening or spray with cooking spray.
  2. Make cake batter using cake mix, water, oil and eggs as directed on box. Divide batter evenly between pans. Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Remove cakes from pans to cooling racks; cool completely, about 45 minutes.
  3. Measure 1 cup frosting from 1 container into medium bowl. Stir in marshmallow creme. Place 1 cake layer on cake stand, cake plate or serving platter. Coat top of cake with half of the frosting mixture. Break 3 graham crackers into pieces; place on top of frosting. Cover graham crackers with remaining frosting mixture. Top with second cake layer. To remaining frosting in first container, stir in baking cocoa until well blended. Spread cocoa frosting over top of cake.
  4. Into large bowl, spoon frosting from second container. Add green food color a little at a time, stirring well until desired green color is achieved. Frost sides of cake with half of the green frosting. Break 6 of the remaining graham crackers in half to make 12 pieces. Line sides of cake with upright graham cracker halves; press into frosting to adhere. Use one-third of the bottle of green sugar to sprinkle around top edge of cake. Refrigerate cake 1 hour to firm up frosting.
  5. Pour remaining green sugar into shallow dish. To make trees, frost each ice cream cone with some of the remaining green frosting; roll in green sugar. Place cones towards back of cake; press cones into frosting with fingertip on pointed ends.
  6. To make tent, break remaining graham cracker in half at perforation; place 2 to 3 inches apart on top of cake, allowing cracker halves to prop against each other.
  7. To make flag, cut red gum drop in half; trim away sides of 1 half to make a triangle. Skewer triangle flag onto toothpick; press into cake at front of tent.
  8. To make campfire, cut each jelly bean lengthwise into quarters. Press pieces upright into cake to create flames. Crumble a bit of graham cracker; sprinkle over flames to resemble ashes. Break pretzel stick evenly in half; place halves crossed in front of flames.
  9. For cot, place chocolate bar on cake in front of tent. To make pillow, flatten marshmallow between thumb and forefinger; place at end of chocolate bar closest to tent.
  10. Serve cake at room temperature.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
The graham crackers sandwiched between the cake layers will become soft over time. Make this cake a day ahead of time if you prefer a soft texture that slices easily.
Cut cake between the graham crackers that line the edge of the cake. You’ll have 12 perfectly even cake slices.
Have plenty of graham crackers on hand in case some don’t break neatly at the perforations.
Use regular graham crackers in place of the chocolate graham crackers, if desired.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.