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My heart skipped a beat when I made this S’Mores Gooey Cake. All the flavors of S’Mores plus it’s nice a gooey just like S’Mores, but without the campfire.

If you are scared of messy fingers and faces then this is not the dessert for you! This S’Mores Gooey Cake is just as messy as traditional S’Mores. My kids and Hubbyman loved these amazing bites of chocolaty goodness…I almost didn’t get any. I was gone to a movie for one night…just one night…and they pigged out on these. Luckily, Hubbyman rescued a couple for me and hid them from the kids. He’s learned well. {haha}

I love baking…it brings me so much joy. It’s not so good for my waistline, but being able to figure how to make delicious treats that are gluten and dairy free have been fun and also challenging. Of course, I love my gluten free, dairy free, egg free version…but gooey cakes are so easy to make that I’ve included both traditional and allergy friendly versions below. Both work great!

If you love S’Mores then you have to go check out all my other S’Mores recipes (<— click there) and if you love Gooey Cake then you have to check out my other Gooey Cake recipes (<— click there). Of course…..you have to keep scrolling too in order to see all the yummy s’more creations that my friends made today. They all sound scrumptious! I can’t wait to give them a try.

S’Mores Gooey Cake

Yield: 18

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Your favorite campfire treat combined with chocolate cake becomes an irresistible chocolate dessert!

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Ingredients

• 1 boxed chocolate cake mix
• 1/2 cup butter, softened
• 1 egg
• 2 cups mini marshmallow
• 1/2 cup chocolate chips
• 16 graham crackers (1-2 sleeves)
• 1/2 cup sweetened condensed milk

Instructions

1. Preheat oven to 350 degrees. Line a 13x9” pan with foil and spray liberally with non-stick cooking spray.
2. Add cake mix, butter, and egg to the bowl of an electric mixer. Using a paddle attachment, mix ingredients until a thick dough forms.
3. Press about 2/3 of the dough into the bottom of the prepared pan. Add a single layer of graham crackers, chocolate chips, and marshmallows. Pour sweetened condensed milk over the top. Separate remaining dough into small balls and evenly space over the top of the bars. Press down to flatten.
4. Bake cake for about 30 minutes or until it just starts to brown. Cool completely before slicing (place in the freezer to speed the cooling process), otherwise the cake will be too gooey to cut.

Notes

Gluten Free/Dairy Free Option

1. Use 2 gluten free cake mixes, Earth Balance soy sticks, Ener-G Egg replacer, Vegan Chocoloate Chips, Vegan Marshmallows, gluten free graham crackers, and Coco Real instead of sweetened condensed milk.
2. Follow recipe instructions with these swaps and it turns out great!

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving:Calories: 181 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 27mg Sodium: 134mg Carbohydrates: 24g Fiber: 1g Sugar: 14g Protein: 2g