S'Mores Cake

1. 1

   Heat oven to 350u00b0. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening.

2. 2

   Beat cake mix, cracker crumbs, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan.

3. 3

   Reserve 1/4 cup hot fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan.

4. 4

   Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool 15 minutes.

5. 5

   Spoon teaspoonfuls of marshmallow creme onto warm cake; carefully spread with knife dipped in hot water. Drop small dollops of reserved hot fudge topping randomly over marshmallow creme.

6. 6

   Swirl topping through marshmallow creme with knife for marbled design. Cool 2 hours. Store uncovered at room temperature. (Once cut, store cake in the pan, uncovered, with plastic wrap pressed against cut sides.).

No additional tips available.