The best delicious Chocolate Pudding Cake, Marshmallow Mint recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Pudding Cake, Marshmallow Mint recipe today!
Hello my friends, this Chocolate Pudding Cake, Marshmallow Mint recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Pudding Cake, Marshmallow Mint is amazingly delicious, and addictive, everyone will be asking for more Chocolate Pudding Cake, Marshmallow Mint.
What Makes This Chocolate Pudding Cake, Marshmallow Mint Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Pudding Cake, Marshmallow Mint.
Ready to make this Chocolate Pudding Cake, Marshmallow Mint 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.
–CAKE–
1 1/4 c Granulated sugar
1 c Flour
9 tb Unsweetened cocoa powder
2 ts Baking powder
1/4 ts Salt
1/2 c Milk
1/3 c Butter; melted
1 1/2 ts Vanilla
1/2 c Dark brown sugar; packed
15 tb Hot water
Marshmallow-mint whipped
TOPPING
-cream
1/2 c Miniature marshmallows
1 c Whipping cream
2 ts Finely chopped fresh mint
Preheat oven to 350 degrees. Mix 3/4 cup of the sugar, the flour, 4
tablespoons of the cocoa powder, the baking powder and the salt in a medium
size bowl. Blend in milk, butter and vanilla. Mix until smooth. Divide
batter into six 8-ounce custard cups. Mix remaining 1/2 cup sugar, brown
sugar and remaining 5 tablespoons cocoa. Sprinkle and divide evenly over
the cups. Pour 2-1/2 tablespoons of hot water over each. Bake until tops
rise and form a crust, about 20 minutes. While cake is baking, prepare the
topping.
Beat marshmallows, 1/4 cup of the cream and the mint over low heat until
marshmallows are melted. Cool. Whip the remaining cream until it forms soft
peaks. Fold marshmallow mixture into whipped cream. Serve pudding cake warm
with a dollop of the topping. Serves 6.
FORD TIMES, AUG 1989
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
6 Servings
Leave a Reply