Chocolate Mallow Cake Recipe

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

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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
MAKES:
15 servings
TOTAL TIME:
Prep: 1 hour Bake: 30 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 1 hour Bake: 30 min. + chilling

Ingredients

  • 1/3 cup shortening
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large 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 whole milk
  • 2 large egg yolks, beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • FROSTING:
  • 1-1/2 cups sugar
  • 2 large 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

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 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in 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.
Originally published as Chocolate Mallow Cake in Taste of Home Christmas Annual Annual 2009, p146

Nutritional Facts

1 piece: 446 calories, 14g fat (5g saturated fat), 62mg cholesterol, 310mg sodium, 79g carbohydrate (61g sugars, 2g fiber), 5g protein.

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  • 1/3 cup shortening
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large 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 whole milk
  • 2 large egg yolks, beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • FROSTING:
  • 1-1/2 cups sugar
  • 2 large 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
  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 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in 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

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