Chocolate Mallow Cake Recipe - Cooking Index
2/3 cup | 41g / 1.4oz | All-purpose flour |
2/3 cup | 131g / 4.6oz | Sugar |
3/4 teaspoon | 3.8ml | Soda |
1/2 teaspoon | 2.5ml | Salt |
1/2 teaspoon | 2.5ml | Vanilla |
1/4 cup | 49g / 1.7oz | Shortening |
2 | Eggs | |
1 oz | 28g | Unsweetened chocolate - melt |
2 tablespoons | 30ml | Water |
1/2 cup | 118ml | Sour cream |
12 | Marshmallows - cut in half | |
Frosting | ||
1 oz | 28g | Unsweetened chocolate sq |
2 tablespoons | 30ml | Butter or margarine |
3 tablespoons | 45ml | Milk |
2 cups | 396g / 13oz | Confectioners sugar |
1/2 teaspoon | 2.5ml | Vanilla |
1/8 teaspoon | 0.6ml | Salt |
Place all ingredients, except marshmallows in mixing bowl. Blend at lowest speed, then beat at medium speed 2 minutes Spread batter in 10 x 6 in baking dish.
Microwave at 50% (Medium) 6 minutes. Rotate 1/4 turn every 3 minutes Increase power to high.
Microwave 2-5 minutes until done. Let stand directly on countertop 5-10 minutes. Place marshmallows, cut side down and close together on cake after it has stood 3-4 minutes.
Cool cake and frost with Chocolate Frosting. Cut between marshmallows. Cake slices more easily if allowed stand several hours after frosting.
Frosting: In small mixing bowl, combine chocolate, butter and milk.
Microwave at 50% (Med.) 3-4 minutes or until chocolate is soft and mixture is thick, stirring after half the time. Stir in remaining ingredients.
Let stand 5-10 minutes. Beat until smooth and of spreading consistency, 1-3 minutes.
Frosts tops of 2 layers or 24 cupcakes
Source:
Cooking Light Magazine, October 1996
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