Chocolate mallow cake
8 servings
Ingredients
Quantity | 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 | Eggs | |
1 | ounce | Unsweetened chocolate; melt |
2 | tablespoons | Water |
½ | cup | Sour cream |
12 | Marshallows; cut in half | |
2 | cups | Confectioners sugar |
½ | teaspoon | Vanilla |
⅛ | teaspoon | Salt |
Directions
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
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