CHOCOLATE MARSHMALLOW FROSTING
Creamy frosting that doesn't need to be refrigerated, so it's perfect for potluck dinners. Makes enough to frost a bundt cake or the top of a 13x9 inch cake--double it if you want to do a 2 layer cake.
Provided by Dragonfly AZ
Categories Dessert
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Sift sugar and cocoa powder together into a large mixing bowl.
- Place the marshmallow creme, butter, and milk in heavy saucepan over medium-low heat.
- Stir until melted, 2-3 minutes and remove from heat.
- Pour the sugar-cocoa mixture over the marshmallow mixture and add the vanilla.
- Stir until the frosting is smooth and satiny.
Nutrition Facts : Calories 1357.2, Fat 36.5, SaturatedFat 22.6, Cholesterol 85.5, Sodium 333, Carbohydrate 266.7, Fiber 9.6, Sugar 212.7, Protein 8.2
WILBUR COCOA MARSHMALLOW CAKE
The Wilbur Chocolate factory in Lititz, Pennsylvania is a wonderful little place that makes amazing chocolate. If you ever had an opportunity to sample Wilbur Buds then you know what I mean. From the "Cook's Tours through Wilburland" recipe book of the early 1900s. They say on www.wilburbuds.com that this cake is quickly made and is very attractive and inexpensive. Excellent served with Recipe #217740 instead of the marshmallow whip (made single layer in an 11"x7" glass baking dish baked for 25 minutes).
Provided by Kats Mom
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Put the Wilbur cocoa and sugar into bowl.
- Add the water and mix until the sugar is dissolved.
- Separate the eggs and beat the yolks until light.
- Add to the Wilbur cocoa, sugar and water.
- Sift the flour and baking powder and salt into mixture.
- Beat the whites of eggs until dry and add lightly to the mixture.
- Line two jelly tins with paper, pour in the mixture and bake 20 minutes.
- Remove the paper and spread marshmallow whip onto a layer of cake.
- Put cake layers together.
Nutrition Facts : Calories 165.3, Fat 2.7, SaturatedFat 1, Cholesterol 79.3, Sodium 92.6, Carbohydrate 34.2, Fiber 2, Sugar 25.2, Protein 4.2
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.
Nutrition Facts : Calories 363.2, Fat 14.2, SaturatedFat 8.6, Cholesterol 56.8, Sodium 212.3, Carbohydrate 59.4, Fiber 1.4, Sugar 41.5, Protein 3.5
STRAWBERRY MARSHMALLOW CAKE
This looked beautiful when it came out of the oven. I used a white cake mix and to me it had the taste and texture of angelfood cake.
Provided by Just Sue
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Generously grease a 13x9 pan.
- Sprinkle marshmallows over bottom of pan.
- In a bowl, combine mashed stawberries and gelatin and set aside.
- Make cake batter according to package directions.
- Spread batter over marshmallows in pan.
- Spoon strawberry mixture evenly over batter.
- bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean. DO NOT OVER BAKE.
- Place cake on wire rack to cool.
- When cake is cool you can invert on platter and serve with whpped cream.
Nutrition Facts : Calories 258.1, Fat 4.8, SaturatedFat 0.7, Sodium 326.4, Carbohydrate 52, Fiber 1.4, Sugar 37.7, Protein 3
DR. PEPPER CHERRY MARSHMALLOW CAKE
Make and share this Dr. Pepper Cherry Marshmallow Cake recipe from Food.com.
Provided by TeksGlutes
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Arrange cherries evenly on bottom of a greased 9 x 13 pan.
- Preheat oven to 350°F
- In a small saucepan, combine the cherry syrup, 1 package of cherry Jello and 1/4 cup Dr. Pepper; gently heat until Jello is dissolved.
- Add almond extract and cool slightly.
- In a large mixing bowl, combine yellow cake mix, 1 pack cherry Jello, oil, eggs and 3/4 cup Dr. Pepper. Beat on high for 3-4 minutes.
- Pour cooled Jello mixture over cherries in pan.
- Sprinkle evenly with the miniature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows.
- Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours.
Nutrition Facts : Calories 256.7, Fat 11.8, SaturatedFat 1.9, Cholesterol 47.1, Sodium 236.5, Carbohydrate 35.3, Fiber 0.8, Sugar 22, Protein 3.3
CHERRY MARSHMALLOW CAKE
The marshmallows melt and rise to the top to form a glaze on this very easy to make and convenient cake.
Provided by Lorac
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Grease a 13x9x2 inch baking pan.
- Prepare cake mix according to package directions.
- Spread marshmallows in the bottom of the baking pan, pour cake mix over marshmallows, spoon cherries evenly on top.
- Bake 30 to 40 minutes or until an inserted toothpick comes out clean, cool before serving.
Nutrition Facts : Calories 441.6, Fat 14.8, SaturatedFat 2.3, Cholesterol 56.8, Sodium 389.5, Carbohydrate 73.5, Fiber 0.9, Sugar 34, Protein 4.7
CHOCOLATE ZABAGLIONE CAKE
I work at Caffe Nero, and they sell AMAZING chocolate zabaglione cake. But it arrives frozen and has to be 'prepped'. So, I decided to try and make my own fresh version. This is a damn good copy, in my humble opinion. It is obscenely rich, you have been warned!
Provided by Bels Belly
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- First make a biscuit base (digestives are the cheap and easy option, you can also use biscottis or almond thins for a more italian feel, but these might need water or more butter to soften). Crumble the biscuits finely, then use your fingers to mash in the butter. Spread the mixture flat over the bottom of your cake dish.
- Bake this in the oven for about 10 minutes.
- Meanwhile, separate the eggs, and whisk together the yolks, sugar and marsala. This gradually gets thicker the harder you whisk.
- Melt the chocolate and stir this in to the egg mixture.
- Pour the eggy alcoholic chocolate over the cooled biscuit base.
- Bake in a hot oven (180/Gas 5) for 10-15 mins until the egg has solidified on the surface and gone a light brown. The centre should be gooey and rich and chocolatey and amazingly indulgent. If you chill the 'cake' down over night, the centre firms up a little and seemingly gets even richer.
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