Don’t forget to go over safety protocols with kids before you begin!
In the scientific method, you always start with a question. For S’mores Cake, you might ask, does the baking time change between a slow cooker and the oven? Can high or low temperatures affect the outcome? Does it alter the consistency of the cake?
After you have your question, you can head to our Learn page to study up and form your hypothesis — which just means, what do you think the answer to your question will be?
Now it’s time to test your hypothesis!
Prep Time
10 min
Total Time
2 hr 20 min
Tools & Materials
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Slow Cooker
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1 box Betty Crocker Super Moist triple chocolate fudge cake mix
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Water
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Vegetable Oil
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Eggs (from cake box)
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2 cups miniature marshmallows
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1 cup semisweet chocolate chips
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Graham Cracker squares, whipped cream, or homemade ice cream, if desired
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Mixing bowl
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Hand mixer
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Toothpick
Directions
Spray a 2 to 3 1/2-quart slow cooker with cooking spray. Make cake batter as called for on the box. Pour the batter into the slow cooker.
Cover the slow cooker and bake on high heat setting 2 to 2 1/2 hours. To check your cake, insert a toothpick in the center and see if it comes out clean.
Turn off the slow cooker, and sprinkle marshmallows and chocolate chips over the top of the cake. Cover the cake for 10 minutes. After it cools, spoon warm cake into dessert dishes and serve with graham cracker squares, whipped cream or homemade ice cream!
Slow cookers can take different times to cook depending on the model — start checking the cake at 2 hours.
Draw Your Conclusion
Examine how it worked? What worked? What didn't work? What could you change next time to alter your results? Will you try again?
Share your results below!