Fire Pit S’mores Cake

Steps

• 1

  Preheat oven to 350°F for metal pans, 325°F for non-stick or dark metal pans. Line the bottom of two 8-inch round spring form pans with non-stick aluminum foil and spray the inside of the pans with baking spray.
• 2

  Stir together Betty Crocker™ Supreme brownie mix, water, oil and eggs until well blended. Divide batter into the two round pans. Bake for 30-34 minutes until a toothpick inserted about 2 inches from the outside of the pan comes out clean. Cool for 10 minutes, then remove from pan and allow to cool completely.

  
• 3

  Clean one of the springform pans, and cut a piece of non-stick aluminum foil and fit it around the inside of the round ring of the pan. Stir together the graham crackers and melted butter. Press into the bottom of the lined pan. Bake for 10 minutes.

  
• 4

  Remove pan from oven, sprinkle on 2 cups mini marshmallows and set under the broiler until the marshmallows are nice and toasted, about 2-3 minutes. Immediately press one of the brownies on top of the toasted marshmallows.

  
• 5

  Make the marshmallow ganache by combining the chocolate with the heavy cream and marshmallows in a microwave-safe bowl. Heat on high power for 30-second bursts, stirring after each until melted. Pour over brownie layer.

  
• 6

  Set remaining brownie over top of the ganache. Place in freezer for about one hour.

  
• 7

  Meanwhile, make the chocolate marshmallow frosting and the fudge rocks. Stir together chocolate, heavy whipping cream and mini marshmallows. Heat on high power for 30-second bursts, stirring after each until melted. Stir in marshmallow fluff. The ganache will be very thin. Allow it to sit at room temperature until thick enough to use as frosting.
• 8

  In another bowl, stir together the Betty Crocker™ Hershey's™ Cookies 'n Crème Frosting with melted white chocolate chips. Crush the cookie crumbs from the package of frosting and stir into the fudge. Divide into 4 bowls. To one bowl add 2 tablespoons of chocolate cookie crumbs. To another bowl add the remaining tablespoon of chocolate cookie crumbs and a tiny bit of red food coloring. To a third bowl add the cocoa powder. You want four different colors for your stones, which can be mixed together to make a variety of colorful stones. Cover and refrigerate until the cake is frosted.

  
• 9

  Once the frosting is ready, remove the s'mores dessert from freezer, un-mold it, move it to an 8-inch cake cardboard, then frost, reserving about 1/4 cup of frosting for later. Put that frosting in a zip top bag.

  
• 10

  Remove fudge from refrigerator, and create flat stones and arrange them around the perimeter of the cake in four rows.

  
• 11

  Use the remaining fudge to create two layers of 3 dimensional stones to set on top of the cake, forming the outer ring of the fire pit. Use the reserved chocolate marshmallow frosting to hold the stones together, piping it into between the stones and the first and second layer of stones.

  
• 12

  Arrange pirouette cookies to look like logs on top of the cake.

  
• 13

  Crush the red, orange, and yellow candies and pour onto a baking pan lined with a silicone baking mat. Heat in a 350°F oven for about 6 minutes, until melted. Remove from oven and allow candy to cool completely. Crack into pieces to use as the flames.

  
• 14

  Arrange candy flames on top of the cake around the cookie logs. If you want your cake to light up, put a LED light in the middle of the cake and hide it with the candy flames.