Okay, so it's Friday. Actually it's Thursday at 11:05 PM, but you'll be reading this tomorrow... Friday. I'm trying to get this blog post written before midnight. I've written fourteen posts every month for a while. It's a thing now... I have to get at least fourteen blogs written every month. Or... I will feel like a failure.
So here's the thing: I got bangs yesterday. I don't think I've changed my hair style in two and a half years. You'll probably see some pictures eventually. But not now because I don't have makeup on and my hair is in a knot on top of my head. A garlic knot. Mmm those are good.
It's a big change. I don't recongnize myself anymore. I can't decide if I like the bangs or not. Sometimes I like them, sometimes I feel like Lloyd Christmas.
Here's another thing: I have to wake up early tomorrow, drive to my parents' house and bake Hannah's (my sister) birthday cake for tomorrow night's celebration, because our oven is still broken. Then we're going shopping. We is myself, mom and my sisters. I think I need some more maxidresses in my life. Ohh they're just so comfortable. They float around you and don't make you feel self conscious about your love handles.
Anyway, I should go to bed. That's what I was getting at.
I made this S'mores Cake for Memorial Day, I think. So it's been a month since I made it, but I remember it pretty well. It was delicious! I especially loved the cake part. It was flavorful for cake. You know what I mean? This cake was more about the cake than the frosting. The cake has browned butter (of course), brown sugar, ground up graham crackers, oil, eggs, sour cream and milk in it. And... pudding mix. I've never used pudding mix in a cake before, but I bit the bullet and used vanilla pudding mix in this cake. Maybe that's why it was so flavorful and moist? I probably won't make it a habit, but I might use pudding mixes in cakes every now and then.
The frosting is a marshmallow-y seven minute icing, basically. It's made with egg whites, sugar, corn syrup, vanilla and salt. You cook the egg whites and sugar over the stove until the sugar is dissolved, and then you beat the mixture until whipped and fluffy.
The frosting gets spread over the cake, and then the cake is placed in the oven and broiled until golden brown. I wish I had broiled this cake a little more to get more of that toasty-marshmallow flavor. I drizzled the s'mores cake with chocolate ganache. I used dark chocolate because that's what I had on hand, but I should have used milk chocolate, I think.
Let me know if you make this! I think it would be perfect for the Fourth of July or a summer barbecue. Have a great weekend!
1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup oil
1 box instant vanilla pudding mix
4 large egg yolks (save 2 whites for frosting)
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup milk
1 package graham crackers, finely ground
1 cup all purpose flour
Toasted Marshmallow Frosting
2 large egg whites
3/4 cup granulated sugar
1/4 cup corn syrup
1 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup heavy cream
1 tablespoon unsalted butter
3 ounces coarsely chopped dark chocolate (you could use milk or semi-sweet)
Heat oven to 350 degrees F. Coat 2 (9-inch) cake pans with cooking spray.
Melt butter in a small saucepan over medium heat; cook 1-2 minutes, whisking frequently, until butter foams and starts to turn golden brown. Remove pan from heat. Pour butter into a large mixing bowl.
Add brown sugar, oil and pudding mix to bowl; mix together, using a mixer on medium speed, for 1 minute or until well combined. Beat in egg yolks until well combined. Beat in baking powder, baking soda, salt, sour cream and milk until well combined. Reduce mixer speed to low and beat in graham cracker crumbs and flour until just combined.
Divide cake batter into pans. Bake 25-30 minutes or until golden brown and middle of cakes springs back when lightly touched. Cool 12 minutes on wire racks. Run a knife around outer edges and invert cakes onto wire racks or platters to cool completely.
To make the toasted marshmallow frosting, whisk together egg whites, sugar and corn syrup in a heat-proof bowl placed over a saucepan with barely simmering water. Keep whisking for 5-10 minutes, or until egg mixture is warm and sugar is dissolved.
Add egg mixture to a large mixing bowl and add vanilla and salt. Mix, using a mixer on high speed, for about 10 minutes or until egg mixture is whipped, fluffy, and stiff.
To make the chocolate ganache, bring cream and butter to a simmer in a small saucepan over medium heat. Turn heat off and whisk in chocolate until well combined and smooth.
To assemble cake: heat oven broiler on a low setting. Place one cake on a piece of foil on a cookie sheet; spread a generous amount of marshmallow frosting on top. Broil cake for a couple of seconds until golden brown. Generously drizzle the top with chocolate ganache. Place other cake on top. Pipe marshmallow frosting on top of cake. Broil for a couple of seconds or until golden brown. Drizzle cake with remaining chocolate ganache.
Makes 10 servings