Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 1 cup water
- 1 cup mini marshmallows
- 1/2 cup crushed graham crackers
- 1/2 cup chocolate chips
Special equipment needed:
- 9x13 inch baking pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Make three wells in the dry ingredients and add the vinegar, vanilla extract, and vegetable oil to each well.
4. Pour the water over the mixture and whisk until well combined.
5. Fold in the mini marshmallows, crushed graham crackers, and chocolate chips.
6. Pour the batter into a greased 9x13 inch baking pan.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool completely before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 280
Fat: 10g
Carbohydrates: 46g
Protein: 3g
Sodium: 210mg
Sugar: 30g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Coconut sugar or brown sugar can be used instead of granulated sugar.
- Apple cider vinegar can be used instead of white vinegar.
- Coconut oil or melted butter can be used instead of vegetable oil.
- Milk or non-dairy milk can be used instead of water.
Variations:
- Add chopped nuts or peanut butter chips to the batter.
- Use different flavored marshmallows, such as strawberry or caramel.
- Top the cake with a layer of melted chocolate and more crushed graham crackers.
Tips and tricks:
- Make sure to let the cake cool completely before slicing to prevent the marshmallows from sticking to the knife.
- If the cake is too sweet, reduce the amount of sugar in the recipe.
- Serve the cake with a scoop of vanilla ice cream for an extra indulgent treat.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds to warm it up before serving.
Presentation ideas:
Serve the cake on a platter and sprinkle extra crushed graham crackers and mini marshmallows on top.
Garnishes:
Sprinkle extra chocolate chips or chopped nuts on top of the cake.
Pairings:
Serve the cake with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
Fresh fruit or a side salad would pair well with this cake.
Troubleshooting advice:
- If the cake is too dry, reduce the baking time or add a tablespoon of oil to the batter.
- If the cake is too moist, increase the baking time or reduce the amount of water in the recipe.
Food safety advice:
Make sure to properly store the cake to prevent any contamination.
Food history:
S'mores are a classic American campfire treat, consisting of a roasted marshmallow and a layer of chocolate sandwiched between two graham crackers.
Flavor profiles:
This cake has a rich chocolate flavor with a hint of sweetness from the marshmallows and graham crackers.
Serving suggestions:
Serve this cake as a dessert or a sweet snack.
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Taste: Sweet, Chocolaty, Gooey, Marshmallowy