Frosted Chocolate Marshmallow Cake Recipe

Frosted Chocolate Marshmallow Cake Recipe
Frosted Chocolate Marshmallow Cake Recipe photo by Taste of Home
Publisher Photo

Frosted Chocolate Marshmallow Cake Recipe

Be the first to add a review
Publisher Photo
My sister-in-law gave me this recipe many years ago—one of us will often make it for family gatherings. The cake is moist and rich.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 1/2 cup shortening
  • 3 ounces unsweetened chocolate
  • 1 cup water
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 20 large marshmallows
  • CHOCOLATE ICING:
  • 4 ounces unsweetened chocolate, chopped
  • 1/4 cup butter, cubed
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 3-3/4 cups confectioners' sugar

Directions

In a small microwave-safe bowl, melt shortening and chocolate at 50% power; stir until smooth. Add water; cool slightly. Transfer to a large bowl. Add the sugar, eggs, milk and vanilla; beat well. Combine the flour, baking soda and salt; add to batter and mix until smooth.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean.
Arrange marshmallows over the top; bake 5 minutes longer or until marshmallows are softened. Spread marshmallows evenly over top of cake. Cool on a wire rack.
For icing, in a large microwave-safe bowl, melt chocolate and butter; stir until smooth. Cool slightly. Beat in the milk, vanilla and confectioners' sugar until smooth. Frost cake. Yield: 12-16 servings.
Originally published as Chocolate Marshmallow Cake in Sweet and Scrumptious Chocolate 1994, p14

Nutritional Facts

1 piece: 409 calories, 12g fat (5g saturated fat), 36mg cholesterol, 184mg sodium, 74g carbohydrate (57g sugars, 1g fiber), 3g protein.

  • 1/2 cup shortening
  • 3 ounces unsweetened chocolate
  • 1 cup water
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 20 large marshmallows
  • CHOCOLATE ICING:
  • 4 ounces unsweetened chocolate, chopped
  • 1/4 cup butter, cubed
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 3-3/4 cups confectioners' sugar
  1. In a small microwave-safe bowl, melt shortening and chocolate at 50% power; stir until smooth. Add water; cool slightly. Transfer to a large bowl. Add the sugar, eggs, milk and vanilla; beat well. Combine the flour, baking soda and salt; add to batter and mix until smooth.
  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean.
  3. Arrange marshmallows over the top; bake 5 minutes longer or until marshmallows are softened. Spread marshmallows evenly over top of cake. Cool on a wire rack.
  4. For icing, in a large microwave-safe bowl, melt chocolate and butter; stir until smooth. Cool slightly. Beat in the milk, vanilla and confectioners' sugar until smooth. Frost cake. Yield: 12-16 servings.
Originally published as Chocolate Marshmallow Cake in Sweet and Scrumptious Chocolate 1994, p14

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forFrosted Chocolate Marshmallow Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review