Cake Ingredients
1 1/2 Cups flour (all-purpose)
3 Tbsp. cocoa (unsweetened)
1 Cup sugar (All purpose sugar - Granulated Pure Cane Sugar)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water
Toppings
Hershey bars, regular size (approximately 4)
Marshmallows (size large or small, enough to cover top of cake in a single layer. I used large marshmallows and cut them in half)
Graham crackers, crushed (approximately 4 whole crackers)
Directions
Preheat oven to 350 degrees F.
Important: If you make this cake, be sure to use a heat-proof baking dish under the broiler - I DO NOT recommend glass, it could easily shatter - use a metal baking pan.
Mix first 5 dry ingredients in a greased 8" square metal baking pan. Make 3 depressions in dry ingredients - two small, one larger. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Remove cake. While cake is still warm, top with Hershey bars, then top with marshmallows and broil until lightly toasted. Stay next to oven and watch - they toast very fast! Once toasted, pull from oven and top with crushed graham crackers. Enjoy!
Tips
Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.
Mix batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients. Don't forget to grease your pan.