The best delicious Chocolate Mallow Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Mallow Cake recipe today!
Hello my friends, this Chocolate Mallow Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Mallow Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Mallow Cake.
What Makes This Chocolate Mallow Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Mallow Cake.
Ready to make this Chocolate Mallow Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2/3 c All purpose flour 2 Eggs
2/3 c Sugar 1 oz Unsweetened chocolate; melt
3/4 ts Soda 2 tb Water
1/2 ts Salt 1/2 c Sour cream
1/2 ts Vanilla 12 Marshallows; cut in half
1/4 c Shortening
FROSTING
1 oz Unsweetened chocolate sq 2 c Confectioners sugar
2 tb Butter or margarine 1/2 ts Vanilla
3 tb Milk 1/8 ts Salt
Place all ingredients, except marshmallows in mixing bowl. Blend at
lowest speed, then beat at medium speed 2 min. Spread batter in 10 x
6 in baking dish. Microwave at 50% (Medium) 6 minutes. Rotate 1/4
turn every 3 min. Increase power to high. Microwave 2-5 minutes until
done. Let stand directly on countertop 5-10 minutes. Place
marshmallows, cut side down and close together on cake after it has
stood 3-4 minutes. Cool cake and frost with Chocolate Frosting. Cut
between marshmallws. Cake slices more easily if allowed stand several
hours after frosting. Frosting: In small mixing bowl, combine
chociolate, butter and milk. Microwave at 50% (Med.) 3-4 minutes or
until chocolate is soft and mixture is thick, stirring after half the
time. Stir in remaining ingredients. Let stand 5-10 minutes. Beat
until smooth and of spreading consistancy, 1-3 minutes. Frosts tops
of 2 layers or 24 cupcakes
Yields
8 servings
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