CHOCOLATE MARSHMALLOW CAKE
When Mom wanted to treat us to something special, she made this awesome dessert. We could never resist the tender chocolate cake, the fluffy marshmallow layer or the fudge topping. It's very difficult to stop at one piece.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, beat eggs, sugar, applesauce and vanilla. Stir in chocolate mixture. Gradually add dry ingredients; mix well. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 20-30 minutes., Set aside 1/2 cup marshmallows for glaze. Sprinkle remaining marshmallows over cake. Return to oven until marshmallows are softened, about 2 minutes. , In a small saucepan, combine sugar, milk and butter. Bring to a boil; boil 1-1/2 minutes. Remove from heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over cake (glaze will harden as it cools).
Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 160mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-MARSHMALLOW RIBBON CAKE
Not only pretty, but delicious! Four decadent cake layers are filled to overflowing with creamy marshmallow frosting and drizzled with chocolate glaze.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 19
Steps:
- Heat oven to 375°F. Line 15x10x1-inch pan with foil; grease generously. In large bowl, mix flour, cocoa, baking powder and salt; set aside.
- In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until very thick and lemon colored. In large bowl, gradually beat 1 cup granulated sugar into eggs. On low speed, beat in 1/3 cup water and the vanilla. On low speed, beat in flour mixture just until batter is smooth. Pour into pan, spreading batter to corners.
- Bake 12 to 15 minutes or until top springs back when touched lightly. Generously sprinkle clean towel with powdered sugar. Run knife around side of pan to loosen cake; turn upside down onto towel. Carefully remove foil. Cool cake completely, about 30 minutes.
- In 3-quart saucepan, mix egg whites, 1 1/2 cups granulated sugar, the cream of tartar, corn syrup and 1/3 cup water. Cook over low heat, beating with electric mixer on high speed until stiff peaks form and scraping bottom and side of saucepan occasionally. Remove from heat. Add marshmallows; beat until smooth.
- Cut cake crosswise into four 10x3 3/4-inch rectangles. Layer rectangles, spreading each with about 1 cup frosting. Spread top with remaining frosting.
- In 1-quart saucepan, heat chocolate and butter over low heat, stirring occasionally, until melted; remove from heat. Stir in powdered sugar and 5 teaspoons water until smooth. Stir in additional boiling water, 1/2 teaspoon at a time, until desired consistency. Pour glaze over cake, allowing some to drizzle down sides.
Nutrition Facts : Calories 340, Carbohydrate 73 g, Cholesterol 55 mg, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 125 mg
MARSHMALLOW CHOCOLATE CRISPY CAKES
This is a traditional rice crispy cake but with added chocolate and marshmallows to make it even more decadent so it's great for both children and adults alike
Provided by Therberkshirebaker
Time 15m
Yield Makes Approximately 15 good sized slices
Number Of Ingredients 5
Steps:
- Over a medium heat melt the butter in a large saucepan
- When the butter has melted add the large marshmallows to the saucepan
- Melt the marshmallows until smooth and silky. Stir regularly
- In a large mixing bowl pour the rice crispy cereal
- Add the marshmallow mixture and stir
- Tip into a foil baking tray
- Melt the chocolate in a bowl over a saucepan of boiling water
- When melted drizzle the chocolate generously all over the cake and place in the fridge to cool
DOUBLE CHOCOLATE-MARSHMALLOW CAKE
Drop that kindling and head indoors. You don't need a campfire to enjoy toasted marshmallows. You just need this chocolate cake.
Provided by My Food and Family
Categories Recipes with Candy
Time 1h52m
Yield Make 16 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Line 2 (9-inch) round pans with parchment paper; spray with cooking spray. Beat first 5 ingredients in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 min.; pour into prepared pans.
- Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife; invert onto wire racks. Gently remove pans and parchment paper. Cool cakes completely.
- Microwave COOL WHIP and chocolate in medium microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 5 min. Meanwhile, cut each cake horizontally in half.
- Stack cake layers on baking sheet, spreading 1/4 cup COOL WHIP mixture between each layer. Spread top with remaining COOL WHIP mixture.
- Top cake with marshmallows; broil 1 to 2 min. or until marshmallows are golden brown. Store leftover cake in refrigerator.
Nutrition Facts : Calories 350, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
MARSHMALLOW CHOCOLATE CAKE
Tender-and-tasty chocolate cake topped with a layer of gooey, melty marshmallow and rich chocolaty-fudgy icing. It's pure chocolate deliciousness!
Categories Cakes
Time 1h5m
Yield 12-16 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, place cake mix, water, oil, and eggs; beat until well combined. Pour batter into a greased 9x13-inch baking pan.
- Bake at 350 degrees for 30-35 minutes, or until cake tests done with a wooden pick.
- Remove cake from oven and immediately pour marshmallows evenly over the top. Set aside.
- Place butter, sugar, and evaporated milk in a medium-sized saucepan.
- Bring to a boil over medium to medium-high heat, stirring frequently; boil for 30 seconds.
- Remove from heat; add chocolate chips and vanilla extract. Whisk until chocolate chips are melted and icing is thickened and glossy.
- Working quickly, pour over marshmallows and smooth with a rubber spatula.
- Allow to cool completely.
TOASTED MARSHMALLOW CHOCOLATE CAKE
This is a very unusual cake, Check out the last picture, for the finished cake picture, before it was cut.. No frosting needed! Moist & delicious. I haven,t made it for a few years because it is hard to find coconut marshmallows! Five years ago I found them in Regina, Sask. Canada! The few packages I carted home...did not last...
Provided by Nancy J. Patrykus
Categories Chocolate
Time 50m
Number Of Ingredients 2
Steps:
- 1. Mix cake in a bowl, using directions and ingredients on the box. Set aside.
- 2. Cut marshmallows in half, and put into a well greased 9x13 glass cake pan. Be sure the marshmallows have the cut side down. Try not to snack, tee hee you will need all of the bag for the cake!
- 3. Pour cake batter over the marshmallow's. Picture #4 Bake cake per the package directions.
- 4. The marshmallows will melt & bumps will appear at the top of the cake! Forming a delicious glazed topping for the cake!. See the bottom picture. What could be simpler than that!!!
- 5. You can use any flavor cake mix that you want to. I happen to like chocolate!!
CHOCOLATE MARSHMALLOW CAKE
This is a yummy cake to make for any occasion. It takes a tiny bit more effort than most cakes, but it is worth it.
Provided by Karen..
Categories Dessert
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- For Cake: Over a double boiler or in microwave, melt chocolate and butter.
- Allow to cool 15 minutes.
- Preheat oven to 350 degrees.
- Grease and flour a 9 x 13 inch baking pan.
- Combine flour, salt, powder and soda and set aside.
- In a large mixing bowl, combine eggs, sugar, applesauce and vanilla and beat well.
- Stir in chocolate mixture.
- Gradually add dry ingredients, mixing well after each addition.
- Pour into prepared pan and bake for 25-30 minutes.
- Measure 1/2 cup marshmallows and set aside for drizzled glaze.
- Sprinkle the remaining marshmallows evenly over cake.
- Bake for 2 more minutes or until marshmallows start to soften.
- Drizzled Glaze: Combine milk, butter and sugar in a saucepan and bring to a boil.
- Boil for 1 1/2 to 2 minutes.
- Remove from heat and stir in 1/2 cup marshmallows and chocolate chips until completely melted.
- Drizzle over cake quickly and fancily.
- Allow to cool completely.
JOE'S MOLTEN MARSHMALLOW-CHOCOLATE CAKES
You can have these rich, chocolatey cakes on the table in less than 25 minutes! Talk about satisfying your sweet tooth in a hurry! This recipe comes from Sunset magazine and was created by 13 year old Joe Kozal. They are delicious little molten cakes but instead of chocolate oozing out, they ooze marshmallow! Awesome!
Provided by Realtor by day
Categories Dessert
Time 20m
Yield 6 cakes, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 3- to 4-quart pan over very low heat, stir chocolate chips and butter until melted and smooth. Remove from heat and whisk in granulated sugar, eggs, and vanilla until well blended. Stir in flour.
- Fill six buttered, floured ramekins (1/2-cup capacity; see notes) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.
- Bake in the center of a 350° regular or 325° convection oven until tops are puffed up and crackly, 12 to 15 minutes. Let cool about 10 minutes, then run a knife along inside of ramekins and invert to release cakes. Place right side up on plates. Sprinkle tops with powdered sugar, if desired. Serve warm.
Nutrition Facts : Calories 413.2, Fat 20.7, SaturatedFat 12, Cholesterol 90.8, Sodium 88, Carbohydrate 56.4, Fiber 2.8, Sugar 35.7, Protein 6
BLUE RIBBON CHOCOLATE WHOOPIE PIES
Even if a blue ribbon isn't up for grabs, this recipe for moist, creamy chocolate whoopie pies is a winner.
Provided by My Food and Family
Categories Recipes
Time 56m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Prepare cake batter as directed on package except reduce the water to 3/4 cup. Add dry pudding mix and melted chocolate; mix well. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets.
- Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
- Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Gently stir in COOL WHIP.
- Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies.
Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 55 mg, Sodium 320 mg, Carbohydrate 44 g, Fiber 2 g, Sugar 29 g, Protein 5 g
CHOCOLATE-MARSHMALLOW PIE
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Make the crust: Pulse the graham crackers and granulated sugar in a food processor until finely ground. Add the melted butter and pulse a few times until combined. Press the mixture into the bottom and up the side of a 9-inch pie plate, making a thicker rim around the edge. Bake until the top edge is firm and the bottom is dry, about 15 minutes. Transfer to a rack and let cool completely.
- Make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally, until smooth. Transfer to a medium bowl and let cool 5 minutes. Whisk in the granulated sugar, eggs, vanilla and salt until smooth. Whisk in the flour until combined.
- Pour the filling into the cooled crust. Bake until the filling is set and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
- Make the topping: Combine the heavy cream, marshmallow cream and confectioners' sugar in a food processor and pulse, scraping down the processor, until the mixture is thick. Spoon the topping onto the center of the pie. Top with shaved chocolate.
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- Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
- In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
- In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
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5/5 (1)Total Time 50 minsCategory DessertsCalories 226 per serving
- Cool in the pan for 15 minutes. Using the handle of a wooden spoon, poke holes all over the cake going all the way down to the bottom.
- Combine the pudding mix and cold milk in a large bowl. Whisk for two minutes. Pour half of the pudding over the cake so that it runs down into the holes made with the spoon.
- Let the remaining pudding stand for 5 minutes so that it thickens. Pour the remaining pudding over the cake and spread evenly over the top.
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Reviews 9Category DessertCuisine American
- CHOCOLATE SPONGE CAKE: In a bowl, combine flour, baking powder and cocoa powder. Set aside.
- Pour into greased and floured 9x13" (23x33 cm) cake pan and bake for 18-20 minutes in preheated 350 F (175 C) oven.
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- For the cake: Coat a 9"x13" pan with cooking spray. Prepare the cake mix with the oil, eggs and water in amounts as directed on the box and bake according to package instructions. Cool completely in the pan.
- For the coconut sauce: Combine milk, sugar and marshmallows in a medium saucepan, cook over medium heat for 5 minutes or until the marshmallows are melted.
- Stir in coconut and cornstarch, bring to a boil. Cook one minute, stirring constantly. Remove from heat and pour the coconut sauce over the cake while it's still warm, then let cool completely before you add the frosting.
- For the frosting: Melt butter in a small, heavy saucepan over low heat. Add granulated sugar, milk and cocoa powder, cook for 2-3 minutes or until mixture is thoroughly combined.
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- For the cake: Grease and flour a 9" or 24cm round pan. In a large bowl, mix all ingredients together, adding the eggs and milk the last. Note that the batter will be runny. Pour batter into the prepared pan and tap it a bit to even out the batter. Bake in a preheated oven at 350°F/180°C for 35-40 minutes or until the inserted toothpick comes out clean. Remove from oven and let it cool down. Make sure it is no longer warm when you assemble the cake. Can be made a day in advance. Cover with fling wrap and place in the fridge.
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