Chocolate S'mores Cake

This recipe was inspired by the February 2014 Family Circle S'mores Cake recipe.
I used the chocolate cake recipe on the back of the Hershey's Cocoa container Hershey's "Perfectly Chocolate" Chocolate Cake Recipe. If you have never made this chocolate cake, I strongly encourage you to do so! It is perfect. C'mon, they would not have put it on the back of the container if it was not amazing. However, I personally do not care for their frosting recipe.

I was just not feeling the plain crumbled graham crackers in the layers, so I switched them out for crumbled chocolate pie crust. Valentine's day is all about the chocolate, right? I do think a crumbled graham cracker pie crust would be yummy for any other day of the year.

Instead of using Family Circle's filling recipe, I used King Arthur Flour's Marshmallow Icing Recipe. It was light and not too sweet.

I simplified the layering process because it is just too dangerous for me to be flipping cakes around. The original recipe calls for mini marshmallows on top, which look really pretty when toasted. However, if you do not have a cooking torch to brown the marshmallows, don't worry, I think I have come up with an equally pretty option.

Ingredients
Cake:
1 3/4 cup all-purpose flour
3/4 cup Hershey's cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 3/4 cups sugar
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

Marshmallow Icing:
2 cups (1 pint) heavy or whipping cream
1 bag (10 to 10 1/2 ounces) marshmallows; mini-marshmallows are easiest to use
1 cup confectioners' sugar
1/8 teaspoon salt
1 to 2 teaspoons vanilla extract

Filling/Layers:
1 jar of hot fudge topping
Keebler® Ready Crust® Chocolate Pie Crust, crumbled
1 1/2 cups mini marshmallows, if desired

Directions
Prepare cake according to recipe directions: Hershey's "Perfectly Chocolate" Chocolate Cake Recipe

Prepare icing according to recipe directions: King Arthur Flour's Marshmallow Icing Recipe

Assembly without cooking torch:
Place one cake layer on a plate. Spread 1/2 of the jar of fudge on top (the fudge will spread a bit more easily if slightly warmed first). I just put the jar in the microwave for a few seconds. Allow some of the fudge to ooze over the the sides for delicious effect.

Let the fudge set for at least 10 minutes. I found that if the fudge is set, it is easier to spread the marshmallow icing. Spread with about 1/3 of the marshmallow icing. Sprinkle with 2 Tbsp. of the crumbled chocolate crust. 

Place second cake layer on top and top with remaining fudge.

Spread 1/3 more of the marshmallow frosting on top of the fudge and sprinkle with 2 Tbsp. of crumbles.

Assembly with cooking torch:
As above, but instead of using marshmallow icing on second layer, top with marshmallows and lightly brown the marshmallows with a cooking torch.