s'more oats layer cake

How To Make s'more oats layer cake

• 1

  In a medium jar, combine 1 cup old fashioned oats and 1 cup graham cracker crumbs, the chopped Hershey's bars and miniature marshmallows, 1 cup whole milk, and 2 tablespoons malted milk powder. Whisk well with a fork until blended.
• 2

  Cover and refrigerate for 4 hours.
• 3

  Preheat the oven to 350 degrees F. Coat two 9" round cake pans with baking spray. Divide crumbled fudge grahams between both cake pans.
• 4

  In a large bowl, combine cake mix, water, vegetable oil, eggs and remaining malted milk powder; beat on medium speed for 40 seconds.
• 5

  Add s'mores oat mixture into the cake batter. Beat again on low speed for 3 minutes until blended.
• 6

  Pour into the prepared cake pans. Bake for 30 minutes or until a toothpick inserted the center comes out clean. Let cool completely.
• 7

  Meanwhile, heat the margarine in a large, deep skillet over medium heat. Add remaining old fashioned oats and cane sugar. Saute for 5 minutes or until the oats are tender. Stir in 1 cup graham cracker crumbs. Remove from heat.
• 8

  In a medium bowl, combine the heavy whipped cream, half and half, chocolate syrup, remaining milk, cream cheese and remaining graham cracker crumbs; mix well until blended. Set aside.
• 9

  Place one cake layer on a serving plate. Spoon the marshmallow fluff onto the cake and spread evenly. Spread on the sauteed oat mixture and sprinkle the sliced milky way bar over top.
• 10

  Place the second cake layer on top and spread the frosting on top and sides of the cake. Cover with aluminum foil and refrigerate for 2 hours before serving.
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