S'more Cake Recipe
- 8-9 graham cracker squares, divided
- ¾ (1½ sticks) cup butter
- 1 cup water
- ½ cup marshmallow creme
- 1 cup milk
- 3.4 oz. pkg. instant vanilla pudding mix
- 8 oz. non-dairy whipped topping, thawed
- 1.55 oz. milk chocolate candy bar
Preheat oven to 325°. Grease an 8 x 8 baking pan. Place a layer of graham crackers in the bottom of the pan. Mix Classy Chocolate Pound Cake Mix with butter and water as directed on package. Spread half of the mixture on top of the graham crackers. Drop marshmallow crème on top of cake batter. Smear slightly. Break up two graham crackers and sprinkle on top of marshmallow crème. Top with remaining cake batter. Bake 40-50 minutes. Cool completely.
While cake is baking, make frosting. Mix 1 cup of milk with pudding mix. Blend until it starts to thicken. Fold in 8 oz. of whipped topping. Chop chocolate bar in a food processor or blender. Mix in pudding mixture.
When cake is cool, top with frosting. Drizzle Creamy Caramel Sauce on top. Refrigerate until serving.