S’MORES SKILLET CAKE

A buttery graham crust cradles a rich chocolate cake studded with chocolate, marshmallow and graham crackers. Have a slice of s’mores, without getting your mitts sticky!

CRUST

1/2 cup (125 mL) melted butter

3 cups (750 mL) crushed graham cracker crumbs Pinch of kosher salt

CAKE

1/3 cup (80 mL) vegetable oil

1 cup (250 mL) sugar

1 egg

1 1/4 cups (310 mL) flour

1/4 cup (60 mL) cocoa powder

1/2 tsp (2 mL) baking soda

1/2 tsp (2 mL) baking powder

1/2 tsp (2 mL) sea salt

3/4 cup (175 mL) cold water

1 tsp (5 mL) vanilla

1 bar (100 g) Hershey’s dark chocolate, roughly chopped

1 1/2 cups (375 mL) regular marshmallows, about 10

1/2 cup (125 mL) roughly chopped graham crackers

Vanilla ice cream (optional)

1 Butter a 9-inch (23-cm) cast iron skillet. Preheat the oven to 350°F (180°C).

2 In a bowl, mix together melted butter, crushed graham crackers and salt.

3 Line the bottom and sides of the skillet with the crushed graham cracker mixture, pressing down firmly, and bake in the preheated oven for about 8 minutes or until slightly browned. Set aside.

4 In a medium bowl, beat oil together with sugar, then add egg and beat until smooth.

5 In another medium bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt. Gradually add dry ingredients to bowl of wet ingredients, alternating with the cold water. Beat well and add vanilla.

6 Pour cake mixture onto the graham cracker crust, then randomly but artfully scatter the chocolate pieces into the cake mixture. Do likewise with the marshmallows and graham cracker pieces.

7 Bake in the preheated oven for about 25 to 30 minutes or until the cake is just set (it will continue baking after you take it out of oven, as the skillet retains heat.) Serve with scoops of ice cream, if desired.

Serves 8