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Chocolate Mallow Cake

 Chocolate Mallow Cake
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
15 ServingsPrep: 1 hour Bake: 30 min. + chilling

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 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

2 of 2

Chocolate Mallow Cake (continued)

Ingredients (continued)

  • 1/4 teaspoon cream of tartar
  • 2 cups miniature marshmallows
  • 1 ounce unsweetened chocolate, melted

Directions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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°.
  • 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.
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.