Slow Cooker Smores Cake
Put a unique twist on roasting s'mores and have a go at making this delicious Slow Cooker Smores Cake.
Servings: 8
Ingredients
For the cake:
- 15.25 oz. milk chocolate cake mix (I use Betty crocker)
- 3 large eggs
- 1 ¼ cup water
- ⅓ cup oil
- 1 cup milk chocolate chips (or semi-sweet)
For the cake topping:
- 8 oz. jar marshmallow creme
- 1 cup mini marshmallows
- 1 Hershey's bar
- 3 graham cracker cookies
Instructions
- In a medium sized bowl add the cake mix, eggs, water and oil. Mix until blended, don't over mix, some lumps are fine.
- Spray the slow cooker with non stick spray. Pour in the cake batter.
- Sprinkle over the chocolate chips over the batter.
- Cook on HIGH for 2 hours and 15 minutes.
- When the cooking time is up, let the cake cool for 1-2 hours. (take lid off).
- When the cake is cool, spread over the marshmallow creme, if needed microwave the marshmallow creme slightly so it's spreadable.
- Crumble over the graham crackers and add the hershey pieces, and mini marshmallows.
- Serve by scooping out the cake with a large spoon. Enjoy!
Video
Notes
- Make sure it cools to room temperature before transferring it to an airtight container. It can be kept on the counter for up to a week (although it may not last that long).
- A tub of vanilla buttercream frosting can be used instead of marshmallow creme.
- Not a huge chocolate fan? Use a vanilla cake mix.
Nutrition
Calories: 326kcal | Carbohydrates: 45g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 46mg | Potassium: 23mg | Fiber: 1g | Sugar: 35g | Vitamin A: 140IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1mg
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