Every year when I ask Forrest what kind of birthday cake he wants, he gives me a different answer. I think he enjoys giving me a challenge. Sometimes, it goes off without a hitch….other years? Well, this happens:

Fortunately, this year was a success. Forrest asked for a S’mores cake. And not just a S’mores cake made with white or yellow cake. He wanted a graham cracker cake base. Had I ever heard of this before? No and neither had he. So, I googled graham cracker cake, and I was happy to see that at least one other person had thought of this before. I looked at this recipe, made a few adjustments, put it in the oven, and held my breath. It was a very thick batter when I put it in, and I honestly was prepared to just to start over when it came out. But what came out of the oven was simply a masterpiece! It was dense but still soft, and it had incredible flavor. It came right out of the pan, and after they cooled, were super easy to work with. I couldn’t have been happier! I made a marshmallow buttercream frosting based off of this recipe. Assembly Instructions: Bake cakes, let cool completely. Frost cake with marshmallow buttercream frosting (see below) Put mini marshmallows all along the outside of of the cake. Cover the top in graham cracker crumbs Put Hershey Chocolate Bar pieces around the edge.

Graham Cracker Cake Recipe

Yield: 0

Ingredients

3 c. graham cracker crumbs
1/4 cup flour
1/2 cup chopped pecans
1 1/2 tablespoon baking powder
1/4 tsp. salt
3 eggs, separated
1 1/2 c. milk
3/4 c. butter
1 1/2 c. sugar
1 tsp. vanilla extract

Instructions

Preheat oven to 350 degrees.
Grease two 9" round cake pans, then place a piece of wax paper in each one. Grease and flour the wax paper.
In a large mixing bowl, mix graham crackers, pecans, baking powder and salt. Set aside,
Put egg yolks, milk, butter, sugar and vanilla into food processor and process until smooth.
Slowly combine into the cracker crumbs and mix well.
Beat egg whites with hand mixer until stiff peaks form. Fold into cracker mixture.
Pour into prepared pans and bake 30-35 minutes.
Cool for 5 minutes in the pan, then slowly invert onto a cooling rack for the remaining time.

Also, I am SO excited to be a part of Bacon Month this year! There’s a fabulous group of bloggers participating, and I’m really excited to share some of my creations with all of you. Be sure to check back throughout the month of August to see what recipes there are. Here’s everyone that will be participating: