Chocolate Cake with S’mores Pieces

Samantha Bowman, Lehighton

2 cups flour

1 teaspoon baking powder

2 cups sugar

2 eggs

1 cup cocoa (½ dark and ½ regular)

1 cup coffee

2 teaspoon baking soda

1 cup milk

½ cup vegetable oil

2 teaspoon vanilla extract

1 cup Hershey S’mores Baking Pieces (separate the chocolate chips from the marshmallows and graham cracker pieces)

Preheat oven to 350 F. Sift dry ingredients in large bowl. Add eggs and liquids. Mix until smooth. Fold in the marshmallow and graham cracker pieces. Pour into three round greased pans and sprinkle the chocolate chips on top.

Bake for 35 minutes or until done.

Malted Chocolate Filling

2 cups unsalted butter, at room temperature

1 cups powdered sugar

¾ cup Ovaltine classic

1 tablespoon vanilla extract

Pinch of salt

8 ounces semisweet chocolate chips, melted and cooled

½ cup heavy cream

Beat the butter and powdered sugar on low speed until blended together. Add the Ovaltine, vanilla and salt, continue to beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth. Add the heavy cream and beat on medium-high speed until well combined.

Graham Cracker Buttercream

1 cup butter, at room temperature

1 cup shortening

2 cups marshmallow cream

4 cups powdered sugar

3 tablespoons milk

2 teaspoons vanilla extract

1½ cups graham cracker crumbs

Beat together butter and shortening until smooth. Beat in the marshmallow cream. Mix in the powdered sugar, one cup at a time. Beat in the vanilla and milk until fluffy. Stir in the graham cracker crumbs.

Chocolate Glaze

⅓ cup sugar

¼ cup water

1 cup semisweet chocolate chips

In a small saucepan bring the sugar and water to a full boil, stirring until sugar dissolves. Remove from heat and add the chocolate chips, stirring until the chips are melted and it is smooth.

Decorations

Hershey’s Milk and Dark Chocolate Bar Pieces

Toasted mini marshmallows

Milk chocolate sticks covered in graham cracker crumbs

Twizzlers dusted with yellow pearl dust

Salted Caramel Apple Crumb Pie

Crust

3 cups flour

2 teaspoons salt

3 teaspoons sugar

1 cup oil

4 tablespoons milk

Blend together, mix will be stiff and you must spread into the pie pan.

Pie:

8-10 cups apples

2 tablespoons lemon juice

¼ cup flour

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

1½ teaspoons ground cinnamon

½ cup sugar

1 teaspoon vanilla extract

Crumble Topping

½ cup brown sugar

1 teaspoon ground cinnamon

¾ cup flour

¾ cup chopped pecans

⅓ cup butter (melted)

Salted caramel sauce

1 cup sugar

6 tablespoons butter

1/2 cup heavy cream

1 teaspoon course sea salt

Prepare crust.

For the filling, combine sliced apples, lemon juice, flour, cloves, nutmeg, cinnamon, sugar and vanilla extract. Set aside.

Preheat oven to 400.

To make Salted Caramel Sauce, heat sugar until melted, add butter, when incorporated add cream and boil for one minute. Take off the heat and add salt.

Place filling into crust and layer with Salted Caramel Sauce.

Combine all crumble ingredients and sprinkle over apples.

Place pie onto a large baking sheet and bake for 20 minutes, lower temp down to 375 and bake an additional 30-35 minutes.