16 LAYER S’MORES CAKE

“This one is messy to make, but soooooo worth it. Also, you will have extra chocolate left over, but no worries, because remember that it is soooooo worth it. Enjoy!”

5 cups Semisweet Chocolate Chips

4 cups Heavy Cream

1 jar Marshmallow Fluff

2 Tablespoons Whole Milk

2 boxes Graham Crackers

Line two 9″x5″ loaf pans with parchment paper and make sure that the paper goes up and over all four sides of the pan. Set aside.

On a stove, bring the heavy cream to a boil.

In a bowl, pour the heavy cream over the semisweet chocolate chips. Stir until melted. Set aside.

Stir together the marshmallow fluff and whole milk, until smooth. Set aside.

Create one layer of graham crackers. Break crackers, as needed.

Top with a layer of the marshmallow cream mixture (about 4 Tablespoons, give or take a few Tablespoons).

Top with a layer of graham crackers.

Top with a layer of chocolate mixture (about same amount as the marshmallow cream).

Repeat until you are satisfied with the cake’s height and end with a layer of graham crackers on top.

Refrigerate for a minimum of four hours.

Remove from pan and cut into tall pieces.

Makes about 24 pieces of cake.

Revised Source – “16-Layer S’mores Cake” recipe in “Parade” magazine (07/14/19).