Campfire Smores Poke Cake Recipes

Steps:

• Grease a 9 x 13 cake pan with butter and dust with flour. Preheat oven to 300 degrees F. Using an electric mixer, whisk cake mix, eggs, water and oil on medium speed for 2 minutes. Pour cake batter into cake pan and bake for 30-35 minutes. Cool for 15 minutes.
• Using the handle of a cooking utensil, such as a wooden spoon, poke random holes in the cake. In a microwave safe bowl, melt the marshmallow creme for 30-45 seconds and stir. Spread the creme over the cake, making sure to fill in the holes.
• Spread the COOL WHIP in an even layer over the cake and top with crushed graham crackers, marshmallows and chocolate chips. Refrigerate until ready to serve.

Steps:

• Heat oven to 350. Line a 11" x 7" pan w/ parchment paper. In medium bowl, combine 1-1/2 cups graham cracker crumbs, flour and baking powder.
• In lg bowl beat 1/2 cup butter and 1 cup sugar until fluffy. Beat in 1/2 tsp vanilla and then egg yolks. Add milk alternately w/ the flour mix. Beat egg whites in a medium bowl until peaks form.
• Fold in egg whites. Pour batter into pan. Bake 20 mins or until a toothpick inserted in center comes out clean. Let cake cool. In bowl, beat remaining butter and vanilla. Beat in powdered sugar and then the marshmallow fluff. Poke holes into the cooled cake and pour the chocolate syrup over the holes, smoothing the syrup out as you go. Frost the cake w/ the marshmallow mix. Sprinkle the top of cake w/ remaining cracker crumbs. Drizzle w/ chocolate syrup. Dig in!!

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
• In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• Meanwhile, line 15x10-inch pan with foil; spray foil with cooking spray. Place unwrapped cinnamon and butterscotch candies in freezer plastic bag; with hammer or meat mallet, finely crush candies. Pour crushed candies into pan; spread in thin layer. Bake at 350°F 6 to 8 minutes or until completely melted. Cool completely before handling.
• Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Tint frosting with yellow food color. Frost cupcakes.
• On each cupcake, arrange 5 pretzel pieces to look like logs of campfire. Break cooled sheets of melted candies into pointed shards. Insert candy pieces in tops of cupcakes around pretzels to look like flames.
• Place 2 marshmallows on one end of each toothpick. Insert other end of toothpick into each cupcake.