If this recipe title made you think of The Sandlot, I consider you an immediate friend. If not, all I can say is, "You're killing me, Smalls!" Moving on...
If you're having people over or you're supposed to take a dessert to a function, do you assume baking a pan of boxed brownies or maybe a sheet of slice 'n bake cookies are your two quickest "I made these myself!" options? If so, you're WRONG! This cake is absolutely faster than either of those, and if you think I'm nuts for saying that, I totally understand. I'd been hearing rumors from other Pampered Chef consultants that this cake was amazingly easy and that it only took a few minutes, but I somehow never got around to making it. That's embarrassing. Anyway, I tried it for the first time the other night (in front of my show host and her guests, mind you), and I was blown away! There is no measuring. There is no pre-heating the oven (Use the broiler for less than a minute.). There is no mixer. There is no waiting for anything to cool so that it can be dipped off of or out of a burning hot pan and displayed appropriately. Read on to find out why I will always have the ingredients for this ridiculously easy cake on hand.
3 Hershey bars, broken into pieces
1 small package (9 oz.) devil's food cake mix
(Use 1 2/3 cups of a standard box if you can't find the small size.)
1 8-oz container sour cream
1 bag regular marshmallows or 4 cups mini-marshmallows
3 whole graham crackers, coarsely crushed
Place oven rack in the center of the oven. Turn on the broiler.
Microwave chocolate in 2-cup Prep Bowl 30-60 seconds or until mostly melted. Stir until smooth, and set aside. (I start at 40 seconds, stir, and go 10 more seconds.)
Combine cake mix, egg, and sour cream, and stir until blended. Pour batter into Rockcrok.
Microwave, covered, on HIGH 4-5 minutes or until center of cake is firm and springs back when pressed.
Remove pan from microwave, arrange marshmallows in an even layer over cake, and broil 30-60 seconds or until marshmallows are golden brown.
Remove cake from broiler, sprinkle with graham crackers, and top with chocolate.
*** Milk warning: You'll need a glass.
See these ingredients? They're all you'll need for this cake. Seriously. Cake mix is in a Stainless Mixing Bowl, and the Rockcrock (2.5-qt.) is sitting there with the marshmallows and Mix 'n Scraper. Notice the marshmallows are closed with a Twixit! Clip... 14 years as a consultant, and I still get excited about the stinking bag clips. The egg and chocolate are in 1 and 2-Cup Prep Bowls, and that's the Large Cutting Board underneath.
This batter will be thick, and it won't seem like there's a whole lot of it. Just trust the recipe, and get ready for this to rise into a delicious base layer for the s'more deliciousness you're after. The Rockcrok here is the 2.5-Qt. Everyday Pan, but there's also a 4-Qt. Dutch Oven if you're looking for something a little bigger. These things are awesome! They go in the microwave, the oven, the freezer, and on the grill! Did you catch that? These are your new pans for recipes that start on the stove, move to the oven, and finish on the grill. (You have a ton of those in your recipe box, right?)
Arrange your marshmallows, and put them under the broiler until they're golden, puffy, and crazy delicious. Trust me when I say you'll never get marshmallow results like this over a fire. That's fun and all, but for every one good marshmallow, you get ten that are either charred or in the fire... and extra charred.
I'm sorry for the lack of pictures, but there's just not a lot to show. I mean, you top with the graham crackers, drizzle the chocolate over the top, and you're done. Then you can even cover with the Rockcrok lid for easy transport!
Let me know when you make this... and you're welcome.
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