Campfire S'mores Cake

Line the bottom of two 8-inch round spring-form pans with non-stick tin foil and spray the inside of the pans with baking spray.

Stir together Betty Crocker Brownie Mix, water, oil, and eggs until well blended.

Divide batter into the two round pans.

Clean one of the springform pans, and cut a piece of non-stick tin foil and fit it around the inside of the round ring of the pan.

Stir together the graham crackers and melted butter. Press into the bottom of the lined pan.

Bake the graham cracker crust for 10 minutes until fragrant and browned around the edges. Remove the pan from the oven, and heat the broiler to high.

Sprinkle 2 cups mini marshmallows, and set under the broiler until the marshmallows are nice and toasted, about 2-3 minutes.

Immediately press one of the brownies on top of the toasted marshmallows.

Make the chocolate ganache by combining the chocolate with the heavy cream in a microwave-safe bowl. Heat on high power for 30-second bursts, stirring after each until melted.

Stir in the marshmallows. Pour over the brownie layer.

Press the remaining brownie over top of the ganache. Make sure the top brownie layer is level. Cover with plastic wrap and place in the freezer for about one hour.

To make the chocolate marshmallow frosting, stir together chocolate, heavy whipping cream, and mini marshmallows.

Heat on high power for 30-second bursts, stirring after each until melted. Stir in the marshmallow fluff. The ganache will be very thin.

Allow it to sit at room temperature until thick enough to use as frosting.

While you are waiting for the frosting to thicken, grab another mixing bowl and stir together the Hershey's Cookies 'n Creme Frosting or Betty Crocker vanilla frosting with melted white chocolate chips until thick.

If using Hershey's Cookies and Cream Frosting, crush the cookie pieces that come with the fudge into crumbs and stir them into the fudge. If using vanilla frosting, stir in 2 tablespoons of chocolate cookie crumbs.

Divide the cookies and cream fudge into 4 bowls. To one bowl add 2 tablespoons of additional chocolate cookie crumbs. To another, add the remaining tablespoon of chocolate cookie crumbs and a tiny bit of red food coloring. To a third bowl add the cocoa powder. Leave the fourth bowl as is. You want four different colors for your stones, which can be mixed together to make a variety of colorful stones.

Cover and refrigerate the fudge until the cake is frosted.

Once the frosting is ready, remove the s'mores dessert from freezer, un-mold it, move it to an 8 inch cake cardboard, then frost, reserving about ¼ cup of frosting for later. Put that frosting in a zip top bag.

Remove the fudge from the refrigerator. Scoop out tablespoon-size balls of the fudge and flatten them into rectangles to create flat stones. Arrange the fudge rocks around the perimeter of the cake in four rows

Pipe the reserved chocolate marshmallow frosting in between the fudge stones.

Use the remaining fudge to create two layers of 3-dimensional stones to set on top of the cake, forming the outer ring of the fire pit.

Break the pirouette cookies in half and arrange them around the center of the top of the cake to look like logs around a campfire.

Crush the red, orange, and yellow candies into small pieces using a meat mallet or hammer. Pour the crushed candy onto a baking pan lined with a silicone baking mat or tin foil. Heat in a 350-degree F oven for about 6 minutes, until melted. Keep an eye on the candy so that it does not burn.

Remove from the oven and allow the candy to cool completely. Crack into pieces to use as the flames. Arrange the candy flames on top of the cake around the cookie logs.

For a really cool effect, place an led light in the center of the candy flames, and turn it on before serving. This will make the candy look like real flames.