Summer delight S'mores Trifle

Preheat oven to 350°F (175°C). Grease or line a 9x13-inch baking pan.

In a large bowl, whisk together all-purpose flour, baking powder, and salt.

In a separate large bowl, beat together softened unsalted butter and granulated sugar until light and fluffy. Add large eggs, one at a time, mixing well after each addition. Stir in vanilla extract.

Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Fold in graham cracker crumbs.

Pour the batter into the prepared baking pan, and bake for 25-30 minutes or until a toothpick comes out clean. Allow cake to cool completely.

In a medium saucepan, whisk together whole milk, granulated sugar, cornstarch, unsweetened cocoa powder, egg yolks, vanilla extract, salt, and semi-sweet chocolate over medium heat, until the mixture thickens and boils. Transfer chocolate pudding to a bowl and cover with plastic wrap, pressing wrap onto the surface of the pudding. Refrigerate until ready to use.

In a large bowl, beat heavy whipping cream and vanilla extract until soft peaks form. Add marshmallow creme and beat until stiff peaks form. Refrigerate until ready to use.

To assemble the trifle, crumble enough cooled cake to cover the bottom of your trifle dish. Layer with half of the chocolate pudding, followed by half of the marshmallow whipped cream.

Top with half the mini marshmallows, graham cracker pieces, and chocolate pieces. If desired, use a kitchen torch to toast the marshmallows until golden.

Repeat the layers once more.

Serve immediately, or store covered in the refrigerator for up to 2 days before serving.