Chocolate Mallow Cake Recipes

CHOCOLATE-MARSHMALLOW MUG CAKES

Steps:

• To make a batch, whisk 1/2 cup each sugar and buttermilk, 1/4 cup vegetable oil, 1 egg and 1/2 teaspoon vanilla in a large bowl until smooth. Whisk in 1⁄3 cup flour, 2 tablespoons unsweetened cocoa powder, 1/8 teaspoon baking soda and a pinch of salt. Butter 4 small microwave-safe mugs and divide the batter among them. Microwave, one at a time, until a toothpick comes out clean, about 2 minutes. Make a slit in the center of each cake and pipe marshmallow cream into the slit. Top the cake with warmed chocolate frosting, then pipe white frosting squiggles on top.

GERMAN CHOCOLATE MALLOW CAKE

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Prepare cake batter and bake in prepared pan as directed on package for 13x9-inch cake; cool completely. Use foil handles to transfer cake from pan to platter; discard foil.
• Combine remaining ingredients; spread over top of cake.

FROSTED CHOCOLATE MARSHMALLOW CAKE

Steps:

• 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 in 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.

CHOCOLATE MARSHMALLOW CAKE

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, beat eggs, sugar, applesauce and vanilla. Stir in chocolate mixture. Gradually add dry ingredients; mix well. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 20-30 minutes., Set aside 1/2 cup marshmallows for glaze. Sprinkle remaining marshmallows over cake. Return to oven until marshmallows are softened, about 2 minutes. , In a small saucepan, combine sugar, milk and butter. Bring to a boil; boil 1-1/2 minutes. Remove from heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over cake (glaze will harden as it cools).

CHOCOLATE-MARSHMALLOW RIBBON CAKE

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil; grease generously. In large bowl, mix flour, cocoa, baking powder and salt; set aside.
• In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until very thick and lemon colored. In large bowl, gradually beat 1 cup granulated sugar into eggs. On low speed, beat in 1/3 cup water and the vanilla. On low speed, beat in flour mixture just until batter is smooth. Pour into pan, spreading batter to corners.
• Bake 12 to 15 minutes or until top springs back when touched lightly. Generously sprinkle clean towel with powdered sugar. Run knife around side of pan to loosen cake; turn upside down onto towel. Carefully remove foil. Cool cake completely, about 30 minutes.
• In 3-quart saucepan, mix egg whites, 1 1/2 cups granulated sugar, the cream of tartar, corn syrup and 1/3 cup water. Cook over low heat, beating with electric mixer on high speed until stiff peaks form and scraping bottom and side of saucepan occasionally. Remove from heat. Add marshmallows; beat until smooth.
• Cut cake crosswise into four 10x3 3/4-inch rectangles. Layer rectangles, spreading each with about 1 cup frosting. Spread top with remaining frosting.
• In 1-quart saucepan, heat chocolate and butter over low heat, stirring occasionally, until melted; remove from heat. Stir in powdered sugar and 5 teaspoons water until smooth. Stir in additional boiling water, 1/2 teaspoon at a time, until desired consistency. Pour glaze over cake, allowing some to drizzle down sides.

MARSHMALLOW CHOCOLATE CRISPY CAKES

Steps:

• Over a medium heat melt the butter in a large saucepan
• When the butter has melted add the large marshmallows to the saucepan
• Melt the marshmallows until smooth and silky. Stir regularly
• In a large mixing bowl pour the rice crispy cereal
• Add the marshmallow mixture and stir
• Tip into a foil baking tray
• Melt the chocolate in a bowl over a saucepan of boiling water
• When melted drizzle the chocolate generously all over the cake and place in the fridge to cool

DECADENT CHOCOLATE CAKE WITH MARSHMALLOW TOPPING

Steps:

• Melt butter and chocolate,set aside to cool.
• Mix flour, baking powder, baking soda, and salt.
• In lg mixing bowl, beat eggs, sugar, oil, and vanilla.
• Add the chocolate mix.
• Add dry ingredients; mix well.
• Pour in greased 13x9 pan, bake at 350* for 25 minutes.
• Set aside 1/2 cup marshmallows.
• Sprinkle the rest on cake.
• Put back in oven for 2-3 minutes.
• In saucepan mix sugar, milk, and butter.
• Bring to a boil; boil for 90 seconds.
• Stir in chips and reserved marshmallows.
• Drizzle over cake.

CHOCOLATE MARSHMALLOW CAKE

Steps:

• For Cake: Over a double boiler or in microwave, melt chocolate and butter.
• Allow to cool 15 minutes.
• Preheat oven to 350 degrees.
• Grease and flour a 9 x 13 inch baking pan.
• Combine flour, salt, powder and soda and set aside.
• In a large mixing bowl, combine eggs, sugar, applesauce and vanilla and beat well.
• Stir in chocolate mixture.
• Gradually add dry ingredients, mixing well after each addition.
• Pour into prepared pan and bake for 25-30 minutes.
• Measure 1/2 cup marshmallows and set aside for drizzled glaze.
• Sprinkle the remaining marshmallows evenly over cake.
• Bake for 2 more minutes or until marshmallows start to soften.
• Drizzled Glaze: Combine milk, butter and sugar in a saucepan and bring to a boil.
• Boil for 1 1/2 to 2 minutes.
• Remove from heat and stir in 1/2 cup marshmallows and chocolate chips until completely melted.
• Drizzle over cake quickly and fancily.
• Allow to cool completely.