Instant Pot Stuffed S’Mores Cake

pressureluckcooking.com

Estelle Landry

subheading: The Dry Ingredients:

1 cup graham cracker crumbs

1 cup all-purpose flour

¼ teaspoon baking soda (NOT baking powder)

¼ teaspoon salt

subheading: The Wet Ingredients:

1 stick (8 tablespoons) salted butter, softened (either leave it out on the counter for 2 hours or so or zap in microwave for 10 to 15 seconds), plus more for greasing the pan

½ cup light brown sugar, tightly packed

¼ cup white sugar

1 large egg

1 ½ teaspoons vanilla extract

1 tablespoon pure maple syrup

subheading: The Filling:

2 XL-sized Hershey bars (about 4.4 ounces each. It MUST be a Hershey bar for the best S’more experience!)

7 ½-ounce jar Marshmallow Fluff

As mentioned, if making the large cake, you have the choice of eating it while it’s still warm and ooey gooey OR let it fully cool on the counter for 3-4 hours until it’s firmed up and it will be just like a S’mores Cookie/Brownie Bar! OR you can have some right when its warm and save the rest for later in an air-tight container so it becomes like a cookie bar. You can also always re-heat in the microwave. Just DON’T put any leftovers in the fridge. We don’t want it getting THAT firm. As mentioned, if making the large cake, you have the choice of eating it while it’s still warm and ooey gooey OR let it fully cool on the counter for 3 to 4 hours until it’s firmed up and it will be just like a S’mores Cookie/Brownie Bar! OR you can have some right when its warm and save the rest for later in an air-tight container so it becomes like a cookie bar. You can also always re-heat in the microwave. Just DON’T put any leftovers in the fridge. We don’t want it getting THAT firm.

Always be mindful of how much dough you’re using as we want to make sure we have enough to properly assemble the cake(s). If you find you have too little dough left when sealing the top of the cake, just really thin out the remaining dough by patting between your hands. It’s far more important the bottom and sides has more than the top as it need to support all the filling.

Ice cream goes wonderfully with this if serving warm!

subheading: The important products I suggest for this recipe are:

7×3 springform pan (for one large stuffed cake)

7″ parchment rounds (for one large stuffed cake)

6-ounce glass custard ramekins (for individual lava cakes)

Directions at pressureluckcooking.com

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