Something awful has happened.
Ever since having a baby, I’ve become all McJudgy About How People Spend Their Time Pants.
I don’t even know how it’s gotten to this point, but I can’t stop.
It’s addicting. Like a drug.
A free license to judge and feel superior drug.
My husband receives the brunt of this. Like one day he was all complaining about what he had for lunch and I’m like, “How sad for you. You had to sit in a public place and eat with both hands and have a whole uninterrupted conversation”.
Don’t even get my started on his yawning at 8 pm. Don’t EEEEEEEEEEVEN get me started. You’d think I was never tired before I had an infant, the way I act.
My other favorite thing to say?
“Oh, I don’t have time for stuff like that”.
Of course, in order to make my point, the emphasis goes on the word THAT. The insinuation being that I’m so busy you know, raising a HUMAN BEING, that I don’t have time for silly things like hobbies.
I know, I’m such a brat. But I don’t know if I can stop. I mean, I don’t have time for hobbies, but can’t judging be a hobby?
Well. There goes MY life.
Anyways. Let’s talk about cake.
Not that I have time for that.
My family loved this cake and I think you will too!!
S’mores Poke Cake
- 2 cups graham cracker crumbs
- 4 TBS granulated sugar
- 1/2 cup butter, melted
- 1 box Dark Chocolate Fudge Cake Mix, plus eggs, oil and water to prepare
- 1 small box (3.4 oz) instant chocolate pudding
- 2 1/4 cup milk
- Large jar (13 oz) Marshmallow Creme
- Handful of mini marshmallows
1. Preheat oven to 350. Spray a 9×13 pan with nonstick spray and set aside.
2. In a large bowl, combine graham cracker crumbs, sugar, and melted butter. Press evenly into cake pan and bake for about 5 -8 minutes, until firm.
3. While the crust is baking, prepare cake mix according to directions. Pour batter over crust and spread evenly. Bake for about 20 minutes or until cake springs back in the middle when lightly touched. Remove cake from oven and increase heat to 400.
4. Using the handle of a wooden spoon, immediately poke holes all over the surface of the the cake. In a medium bowl, whisk together milk and pudding until thickened but pourable. Pour over cake, spreading pudding into the holes.
5. Spoon Marshmallow Creme evenly over the top of the cake. Let set for about 5 minutes — the heat of the cake will melt it and make it easier to spread. After 5 minutes, spread the marshmallow evenly — some of the chocolate might mix in with it and that’s okay. Top with a sprinkle of mini marshmallows and place back in the oven until slightly browned.
6. Let cake cool to room temperature, then chill completely before serving.