Yield: 8 servings
Measure | Ingredient |
---|---|
⅔ cup | All purpose flour |
⅔ cup | Sugar |
¾ teaspoon | Soda |
½ teaspoon | Salt |
½ teaspoon | Vanilla |
¼ cup | Shortening |
1 ounce | Unsweetened chocolate sq |
2 tablespoons | Butter or margarine |
3 tablespoons | Milk |
2 \N | Eggs |
1 ounce | Unsweetened chocolate; melt |
2 tablespoons | Water |
½ cup | Sour cream |
12 \N | Marshallows; cut in half |
2 cups | Confectioners sugar |
½ teaspoon | Vanilla |
⅛ teaspoon | Salt |
FROSTING
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 ¼ 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