Howl at the MoonPie Cake
You can never have too many side dish recipes, so give Howl at the MoonPie Cake a try. This recipe serves 8 and costs $1.73 per serving. One portion of this dish contains around 12g of protein, 40g of fat, and a total of 918 calories. This recipe from Serious Eats has 457 fans. If you have milk, baking soda, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is rather bad. Toll House Cake (Layer Cake or Bundt Cake- You Pick), Pineapple Pudding Cake Cake Mix Cake, and Spiced Apple Cake – this is a wonderful cake to make in the fall, or anytime you have apples around are very similar to this recipe.
Servings: 8
Ingredients:
1 1/2 teaspoons baking powder
1 teaspoon baking soda
9 ounces bittersweet chocolate, finely chopped
1/2 cup packed dark brown sugar
1/2 cup dark corn syrup
3 large eggs, at room temperature
1 1/2 cups all-purpose flour
2 (1/4-ounce) packets unflavored gelatin
1 cup graham flour (See Notes)
1/2 cup heavy cream
2 tablespoons honey
1 cup milk, at room temperature
1/4 teaspoon salt
2 cups sugar
4 ounces (1 stick) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
1/4 cup vegetable oil
2/3 cup cold water for gelatin, plus 1/2 cup for syrup
Equipment:
baking paper
oven
measuring cup
whisk
bowl
spatula
frying pan
hand mixer
stand mixer
candy thermometer
pastry brush
sauce pan
offset spatula
Cooking instruction summary:
Procedures 1 For the Graham Cake: Adjust oven rack to middle position and preheat oven to 350°F. Lightly coat two 9-inch round cake pans with baking spray. Line bottoms with parchment paper and coat once again with baking spray. 2 Whisk together flour, graham flour, baking powder, baking soda, and salt in medium bowl; set aside. In glass measuring cup, whisk together milk, honey, and vanilla; set aside. 3 In large bowl, beat sugar, dark brown sugar, butter, and oil on medium speed until smooth, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. 4 Reduce speed to low and add flour mixture in three batches, alternating with milk-honey mixture, scraping down sides and bottom of bowl with rubber spatula as needed. 5 Scrape equal amounts of batter into each prepared pan and bake, rotating pans halfway through baking, until cake tester inserted in center of cakes comes out clean, 30 to 35 minutes. 6 Cool cakes in pans set on cooling racks for 10 minutes. Invert cakes directly onto cooling racks, peel off and discard parchment lining, and cool completely, 1 to 2 hours. 7 Once completely cooled, set one cake on serving dish or cake stand. 8 For the Marshmallow Filling and Frosting: Fit electric mixer with whisk attachment. 9 Place 2/3 cup water in large bowl (if using stand mixer, place water in its bowl). Sprinkle gelatin over water. Let stand until gelatin softens, 5 to 10 minutes. 10 Combine sugar, remaining 1/2 cup water, and salt in medium heavy-bottomed saucepan. Stir over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Increase heat to medium-high and bring syrup to boil. Boil, without stirring, until syrup registers 238°F on candy thermometer, 6 to 10 minutes. 11 With mixer running at low speed, slowly and carefully pour hot syrup into gelatin. Increase speed to medium-high and beat until mixture is thick, glossy, and firm and exterior of bowl is cool to the touch, 10 to 15 minutes. Add vanilla and beat just to combine, about 30 seconds longer. 12 Working quickly, spread about 2 1/2 cups marshmallow over one cake round with an offset spatula. Top with second cake round and spread remaining marshmallow on top and sides of cake. Refrigerate 5 to 10 minutes to set. 13 For the Chocolate Drip: Bring cream and corn syrup to simmer in medium saucepan over medium heat. Remove from heat. Add chocolate and whisk until completely melted and smooth. 14 Slowly pour glaze on top of cake and gently spread to the edges with an offset spatula, letting some drip off the sides. Refrigerate just until glaze is set, 5 to 10 minutes. Serve.
Step by step:
1. For the Graham Cake: Adjust oven rack to middle position and preheat oven to 350°F. Lightly coat two 9-inch round cake pans with baking spray. Line bottoms with parchment paper and coat once again with baking spray.
2. Whisk together flour, graham flour, baking powder, baking soda, and salt in medium bowl; set aside. In glass measuring cup, whisk together milk, honey, and vanilla; set aside.
3. In large bowl, beat sugar, dark brown sugar, butter, and oil on medium speed until smooth, 2 to 3 minutes.
4. Add eggs, one at a time, beating well after each addition.
5. Reduce speed to low and add flour mixture in three batches, alternating with milk-honey mixture, scraping down sides and bottom of bowl with rubber spatula as needed.
6. Scrape equal amounts of batter into each prepared pan and bake, rotating pans halfway through baking, until cake tester inserted in center of cakes comes out clean, 30 to 35 minutes.
7. Cool cakes in pans set on cooling racks for 10 minutes. Invert cakes directly onto cooling racks, peel off and discard parchment lining, and cool completely, 1 to 2 hours.
8. Once completely cooled, set one cake on serving dish or cake stand.
9. For the Marshmallow Filling and Frosting: Fit electric mixer with whisk attachment.
10. Place 2/3 cup water in large bowl (if using stand mixer, place water in its bowl). Sprinkle gelatin over water.
11. Let stand until gelatin softens, 5 to 10 minutes.
12. Combine sugar, remaining 1/2 cup water, and salt in medium heavy-bottomed saucepan. Stir over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Increase heat to medium-high and bring syrup to boil. Boil, without stirring, until syrup registers 238°F on candy thermometer, 6 to 10 minutes.
13. With mixer running at low speed, slowly and carefully pour hot syrup into gelatin. Increase speed to medium-high and beat until mixture is thick, glossy, and firm and exterior of bowl is cool to the touch, 10 to 15 minutes.
14. Add vanilla and beat just to combine, about 30 seconds longer.
15. Working quickly, spread about 2 1/2 cups marshmallow over one cake round with an offset spatula. Top with second cake round and spread remaining marshmallow on top and sides of cake. Refrigerate 5 to 10 minutes to set.
16. For the Chocolate Drip: Bring cream and corn syrup to simmer in medium saucepan over medium heat.
17. Remove from heat.
18. Add chocolate and whisk until completely melted and smooth.
19. Slowly pour glaze on top of cake and gently spread to the edges with an offset spatula, letting some drip off the sides. Refrigerate just until glaze is set, 5 to 10 minutes.
20. Serve.
Nutrition Information:
covered percent of daily need
