Eric Theiss Makes Campfire S’mores in the Copper Chef Pan

After over 20 years in the culinary world, I accumulated a kitchen full of pots and pans, steamers, and baking sheets. You name it, I had it.

But now I’m cooking with Copper Chef. I’ve finally been able to clean out my cabinets! The Copper Chef pan replaces so many of the pots, pans, and other tools that once cluttered my kitchen.

Because I can do so many things in my Copper Chef. I’ve roasted delicious, fall-off-the-bone ribs. Baked mouthwatering, macaroni & cheese. Steamed fresh, wild salmon for my wife, and made a rice pilaf my kids ask for every night.

But I’m most excited about the delicious desserts I’m making in it.

Apple pies for Thanksgiving? They came out perfectly. Strawberry Cheesecake for a dinner party? All of the guests went home with the recipe.

This pan was made to make fantastic desserts. First, the non-stick coating is top-of-the-line when it comes to ceramic.

I’ve tried other brands of nonstick cookware that claim to have professional-grade ceramic coating. But then crusts come out soggy. And I’m left scraping half of the food off the bottom of the pan.

In the Copper Chef pan, I get flaky, light crusts that slide right out.

Second, the CopperChef pan is oven-safe. I can take it right from the stovetop to the oven. It’s heat-proof to over 800 degrees. And the heavy-duty riveted handles make it easy to carry anywhere.

With the weather warming up, I wanted to make something for the summer. My family and I like to spend time outside a lot, and my kids love camping.

What does that mean? S’mores. So I put together an amazing recipe for gooey, delicious S’mores Cake. It’s been tested & approved not only by yours truly, but by my entire family as well.

You don’t have to worry about marshmallows sticking to the pan. There’s no soaking and scrubbing afterwards.

This bakes to a flaky, almost crispy crust. The taste? Just like you remember from childhood. If you have leftovers, it reheats so easily right in the Copper Chef pan.


Eric’s Campfire S’mores Cake

Makes 6 Servings



1 box chocolate cake mix

¼ cup vegetable oil

1/3 cup water

2 eggs

8 graham crackers, cut in half

½ bag mini marshmallows

1 bag chocolate chips



  1. Preheat oven to 350 degrees.
  2. Mix cake batter according to the instructions on the box. Set aside.
  3. Place nine graham cracker halves on the bottom of the Copper Chef pan.
  4. Sprinkle half of the chocolate chips on top of the graham crackers.
  5. Pour cake mix on top.
  6. Bake in the oven for 15 minutes.
  7. Crush remaining graham crackers.
  8. Sprinkle crushed graham crackers and remaining ingredients over cake.
  9. Place the Copper Chef pan back in the oven for an additional five minutes or until marshmallows are melted.
  10. Let cool before serving.

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5 thoughts on “Eric Theiss Makes Campfire S’mores in the Copper Chef Pan

  1. Tina Enochs

    Just got my new copper Chef pans and I’ve already started using the recipes in the book and now I’m hungry for so many more please keep them coming

  2. Pam Hembel

    Never mind. I made the cake with the 2 eggs, and amount of water and oil in the recipe. The instructions said to make the cake mix according to the cake instructions. My cake instructions called for 3 eggs, more water and more oil. Long story short. It turned out great.

  3. Burr

    Have you ever actually used one over a campfire. I’m thinking of getting one just for camping.

    • copperchef

      Hi Burr. We do not recommend the Copper Chef for cooking over a campfire since you can not control the heat.

  4. Erica

    I made this tonight and my family is in LOVE with this dessert! It’s very rich!

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