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How to make S’mores Cookie Cake
Yield: One 9" cookie cake
Prep Time: 1 hour 25 minutes (includes cooling time)
Cook: 25 minutes
1 and 1/4 cups all-purpose flour
1 cup graham cracker crumbs (about 6-7 full-sheets)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chunks
1 and 1/2 cups mini marshmallows
Optional: 1/4 cup semi-sweet chocolate chunks or chips, melted
Preheat oven to 350°F. Spray a 9″ pie plate (or cake pan or springform pan) with nonstick cooking spray and set aside.
In a large mixing bowl, mix together the flour, graham cracker crumbs, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, cream the butter, brown sugar, and granulated sugar together until light and fluffy. Mix in the egg and vanilla, making sure to mix well after each ingredient. Slowly mix in the dry ingredients until just combined, scraping down the sides of the bowl as needed. Add in the chocolate chunks and mix until just combined. Scoop the cookie dough into the prepared baking dish and smooth it out into one even layer.
Bake at 350°F for about 25 minutes or until the top is set and lightly browned. Remove from the oven and transfer to a wire rack to cool for at least one hour, but it’s best to let it cool completely.
Just before serving, top with the mini marshmallows, return to the oven and broil until the marshmallows are lightly golden brown. Remove from the oven, slice, and enjoy.
Adapted from: All Recipes
How to make Coconut Zebra Cake
Yield: 12 servings
Prep Time: 30 minutes
Cook: 2 hours 20 minutes
For the Chocolate Batter:
6 tablespoons cocoa powder
1 tablespoon granulated sugar
1 tablespoon all-purpose flour
6 tablespoons coconut milk (or whole milk)
For the White Batter:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup, 8 ounces) unsalted butter, at room temperature
2 1/2 cups granulated sugar
5 large eggs, room temperature
1 teaspoon vanilla
1 teaspoon coconut extract
3/4 cup coconut milk (or whole milk)
2 tablespoons milk
For the Glaze:
4 ounces (2/3 cup) bittersweet chocolate chips
1/2 teaspoon coconut extract
1/2 cup coconut milk (or heavy whipping cream)
1/3 cup sweetened coconut flakes
For the Cake:
Preheat the oven to 325°F. Grease a bundt pan with shortening and then flour.
For the chocolate batter: In a mixing bowl, mix the cocoa powder, sugar and flour together. Mix in the milk and then set aside.
In another mixing bowl, combine the flour, baking powder, and salt.
In the bowl of an electric mixer, beat the butter and sugar together for 2 minutes. Beat in the eggs, one a time. Mix in the vanilla and coconut extracts. Next, alternate between mixing in the flour mixture and the coconut milk in three batches until smooth.
Add 2 cups of the batter to the chocolate mixture and stir until combined. Then mix 2 tablespoons milk to the vanilla batter (this will help make the batter thinner and work better to create the stripes).
Spoon about 1/4 cup vanilla batter into each side of the bundt pan (I like to use a spring release ice cream scoop). Then spoon 1/4 cup chocolate batter on top of the vanilla batter. Continue layering spoonfuls of vanilla and chocolate batter. Occasionally give the pan a gently shake to help the batter spread.
Place in the bundt pan in the center of the oven and bake for 60 to 70 minutes or until a toothpick comes out clean. Let the cake cool on a wire rack for 15 minutes and then remove from pan and allow to cool completely on a wire rack.
For the Glaze:
Place chocolate and coconut extract in a bowl and pour hot coconut milk (or cream) on top. Cover with a plate or plastic wrap and let it sit for 2 minutes and then whisk together until smooth. Let cool for 5 minutes and then pour over the top of the bundt cake. Sprinkle with coconut flakes. Let set before slicing and serving.