Smores Cake

I am known for making decadent over the top birthday cakes like my death by chocolate cake, banana cake, and my Reese's cake. My birthday is in July so I often make this for myself. It's even better than anything you get from a bakery. It has a doctored up cake mix, an amazing rich chocolate frosting, toasted meringue. As if that's not enough I also like to add graham crackers and a Hershey bar for those classic Smores vibes.

• Add Ingredients To Your Cake Mix: Milk adds moisture, butter adds flavor, and extra eggs add richness. It tastes like it came straight from your favorite bakery.
• Swiss Meringue: I love Swiss meringue as its glossy and more stable than the Italian variety. It pipes well and toasts beautifully.

• Cake Mix: I like Betty Crocker's Triple Chocolate Cake mix the best. Look for any brand you like that has pudding in the mix to make it extra moist.
• Milk: Use whole milk for the best results. You could also use water but it will not be as moist.
• Butter: You can also use oil for a less rich cake.
• Whole Eggs: Bring the eggs for the cake to room temperature to help them mix in smoothy.
• Cocoa Powder: Natural or Dutch process both work. I prefer Dutch for its darker color and rich chocolate flavor.
• Graham Crackers: You can buy graham crackers crumbs if you don't want to garnish with whole crackers.
• Egg Whites: Use the freshest eggs you can. Avoid buying eggs whites as they didn't perform well when testing this recipe.

1. Weigh Your Batter: This will help your cake layers stack evenly and bake at the same rate.
2. Get Flat Cake Layers: I like to trim my cakes with a leaveler after baking. You can also add cake strips to your pan if desired.
3. Super Smooth Frosting: I like to frost my cakes on a rotating cake stand with an offset spatula.
4. Be Careful With Your Egg Whites: Make sure there are no traces of egg yolks in your bowl or tools or they will not whip properly. I also like to clean my tools with vinegar or lemon juice to remove any grease. Metal utentils are my preference for meringue.
5. Avoid Baking on Humid Days: The meringue may take longer to whip. If you are not seeing stiff peaks you can also try resting it in the fridge for a bit too to cool it off.

Yes the follow the baking time for my Smores cupcakes.

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