S-Mores Gooey Butter Cake
Description
You'll want to eat the whole pan but don't, save some for others. It's got all of the goodness of the campfire S'Mores combined with the famous St. Louis Gooey Butter Cake.
Ingredients
Crust:
non=stick cooking spray
15.25 oz. box Devil's food cake mix
1 t. vanilla extract
2 large eggs
1 stick (8 T.) unsalted butter, melted and cooled
Filling:
8 oz. package cream cheese, at room temperature
1 t. vanilla extract
2 large eggs
4 T. unsalted butter, melted and cooled
3 c. powdered sugar
10 oz. bag standard size marshmallows (not mini)
4 graham cracker sheets, crumbled
Directions
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Crust:
Preheat oven to 350 degrees. Spray a 13x9 inch glass baking dish with non-stick cooking spray.
Combine cake mix, vanilla and eggs in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed until smooth, about 1 minute. Add butter; mix just until combined. Spread mixture evenly in the prepared baking dish.
Filling:
Beat the cream cheese in a clean mixing bowl with the paddle attachment on medium speed until light and smooth, scraping sides occasionally, 1 - 2 minutes. Add vanilla and eggs; beat until smooth. Add butter; beat until smooth. Add powdered sugar; beat on low speed until incorporated; beat on medium speed until light and smooth, about 1 minute.
Assembly:
Arrange marshmallows in rows in the chocolate batter, flat sides up. Pour the cream cheese mixture over marshmallows, using an offset spatula to evenly distribute.
Coarsely crumble the graham crackers evenly over the top.
Bake until edges are puffed and golden brown and center is just set, 35- 40 minutes.
Let cool; cut into squares.
10-12 servings.