Wilbur Cocoa Marshmallow Cake Recipes

TOASTED MARSHMALLOW-HOT COCOA BROWNIE CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 9-inch round cake pan with cooking or baking spray. Line bottom of pan with cooking parchment paper, then spray parchment.
• In large bowl, beat brownie mix, oil, milk and eggs with whisk until well combined. Stir in 1/2 cup of the chocolate chips. Pour batter into pan.
• Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, then run knife around edge of cake, and carefully remove from pan (discard parchment). Transfer cake to parchment paper-lined cookie sheet.
• Make Ganache: In 1-quart saucepan, heat cream just to boiling over medium-high heat. Remove from heat; add remaining 1/2 cup chocolate chips, but do not stir. Let stand 5 minutes, then stir until smooth. Refrigerate about 10 minutes or until slightly thickened. Carefully spread over top of cooled cake. Refrigerate another 30 minutes.
• Meanwhile, make Frosting: Place egg whites, sugar and cream of tartar in heatproof bowl of a stand mixer, then set bowl over saucepan of simmering water. Beat constantly with whisk about 5 minutes or until sugar is dissolved and mixture is warm to the touch. Remove from heat; transfer bowl to stand mixer. Using whisk attachment, begin to beat mixture on low speed. Gradually increase to high speed. Beat 5 to 7 minutes or until stiff peaks form. Stir in vanilla.
• Spread frosting over top of cake, then refrigerate another 20 minutes. Set oven control to broil. Place cake on cookie sheet under broiler 4 to 6 inches from heat about 30 seconds or until top is lightly browned (alternatively, you can use a kitchen torch). Cool completely; sprinkle with cocoa just before serving.

COCO-COLA CAKE II

Steps:

• Combine flour and white sugar in mixing bowl. Heat 1 cup butter, 3 tablespoons cocoa, and 1 cup cola soft drink to boiling and pour over the flour and sugar. Mix thoroughly.
• Add buttermilk, eggs, baking soda, vanilla, and marshmallows and mix well.
• Bake in a prepared 9 by 13 inch pan for 40 minutes at 350 degrees F (175 degrees C).
• While still hot, frost with Coco Cola Frosting: Combine 1/2 cup butter or margarine, 2 tablespoons cocoa and 6 tablespoons cola soft drink and heat to boiling. Pour over 4 cups confectioners' sugar and mix well. Mix in chopped nuts and spread over hot cake.

HOT COCOA CAKE WITH WHIPPED MARSHMALLOW

Steps:

• Preheat the oven to 350 degrees F. Spray three 8-inch round baking pans with nonstick baking spray - make sure it's the kind that has the flour in the spray!
• In a bowl, whisk together the flour, sugar, cocoa, baking soda, powder and salt.
• In the bowl of your electric mixer fitted with a paddle attachment, beat the buttermilk, oil and eggs on medium speed until combined. Beat in the vanilla extract. With the mixer still on medium speed, beat in the dry ingredients until they are just combined, scraping the bottom and sides of the bowl if needed. Beat in the coffee until combined.
• Divide and pour the batter into the prepared cake pans. Bake the cakes for 30 to 35 minutes, or until a tester inserted in the center comes out clean. Let the cake cool for about 30 minutes in the pan, then carefully invert onto parchment paper to let them cool completely.
• I actually like to do this part ahead of time. Once cool, I wrap the cake layers in plastic wrap and stick them in the freezer, if only for 30 minutes. This helps the frosting go on nicely!
• When you're ready to frost, add a dollop of frosting on top of two cakes and layer the cakes together. Add the remaining frosting and cover the cake.
• Pipe the whipped marshmallow on top of the cake. Sprinkle with cocoa powder. Slice and serve when you're ready!
• We love to keep this cake in the fridge (Eddie loves cold cake!) and I would recommend that since it has the cream cheese frosting. Bring it out 30 to 60 minutes before serving so it can come to room temperature.
• In the bowl of an electric mixer, beat cream cheese until smooth. Add in vanilla. With the mixer on low speed, slowly add powdered sugar 1/2 cup at a time and add cocoa powder, increasing the speed to mix. Add in melted chocolate. If the frosting it a bit too thick, add milk 1 teaspoon at a time until desired consistency is reached. If it is too thin, add additional sugar gradually.
• To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high.
• Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
• Fill a piping bag with the marshmallow and pipe puffs on top of the chocolate cake. Sprinkle with cocoa powder!
• Note: the marshmallow can be done ahead of time and holds up nicely in the fridge. If you have more than 24 hours though, I would wait as long as you can to add the marshmallow!

WILBUR COCOA MARSHMALLOW CAKE

Steps:

• Preheat oven to 325 degrees.
• Put the Wilbur cocoa and sugar into bowl.
• Add the water and mix until the sugar is dissolved.
• Separate the eggs and beat the yolks until light.
• Add to the Wilbur cocoa, sugar and water.
• Sift the flour and baking powder and salt into mixture.
• Beat the whites of eggs until dry and add lightly to the mixture.
• Line two jelly tins with paper, pour in the mixture and bake 20 minutes.
• Remove the paper and spread marshmallow whip onto a layer of cake.
• Put cake layers together.