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Chocolate Mallow Cake Recipe
Chocolate Mallow Cake Recipe photo by Taste of Home

Chocolate Mallow Cake Recipe

Publisher Photo
Nothing compares to homemade cake, especially when gathering with friends and family for a special occasion. The young and young at heart love the marshmallow frosting.—Edna Hoffman, Hebron, Indiana
TOTAL TIME: Prep: 1 hour Bake: 30 min. + chilling
MAKES:15 servings
TOTAL TIME: Prep: 1 hour Bake: 30 min. + chilling
MAKES: 15 servings

Ingredients

  • 1/3 cup shortening
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/4 cup water
  • 1-3/4 cups cake flour
  • 1-1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • FILLING:
  • 1 cup packed brown sugar
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 cup milk
  • 2 egg yolks, beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • FROSTING:
  • 1-1/2 cups sugar
  • 2 egg whites
  • 1/3 cup water
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon cream of tartar
  • 2 cups miniature marshmallows
  • 1 ounce unsweetened chocolate, melted

Nutritional Facts

1 piece equals 446 calories, 14 g fat (5 g saturated fat), 62 mg cholesterol, 310 mg sodium, 79 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each. Beat in chocolate and vanilla. Combine buttermilk and water. Combine the cake flour, baking soda and salt; add to creamed mixture alternately with buttermilk mixture.
  2. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  3. For filling, in a small saucepan, combine brown sugar and all-purpose flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
  4. Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring. Spread over cake to within 1/2 in. of edges; sprinkle with pecans. Refrigerate for 30 minutes or until set.
  5. For frosting, in a heavy saucepan over low heat, combine the sugar, egg whites, water, corn syrup and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat for 8-10 minutes or until frosting reaches 160°.
  6. Pour into the large bowl of a heavy-duty stand mixer; add marshmallows. Beat on high for 7-9 minutes or until stiff peaks form. Carefully spread over cake. Pipe thin lines of melted chocolate over cake; gently pull a toothpick or sharp knife through lines in alternating directions. Store in the refrigerator. Yield: 15 servings.
Originally published as Chocolate Mallow Cake in Taste of Home Christmas Annual Annual 2009, p146

Nutritional Facts

1 piece equals 446 calories, 14 g fat (5 g saturated fat), 62 mg cholesterol, 310 mg sodium, 79 g carbohydrate, 2 g fiber, 5 g protein.

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