DOUBLE CHOCOLATE-MARSHMALLOW CAKE

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Double Chocolate-Marshmallow Cake image

Drop that kindling and head indoors. You don't need a campfire to enjoy toasted marshmallows. You just need this chocolate cake.

Provided by My Food and Family

Categories     Recipes with Candy

Time 1h52m

Yield Make 16 servings.

Number Of Ingredients 8

1 pkg. (2-layer size) chocolate cake mix
1 cup sour cream
1/2 cup oil
1/2 cup water
4 eggs
1 tub (8 oz.) COOL WHIP Whipped Topping, unthawed
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
2 cups JET-PUFFED Miniature Marshmallows

Steps:

  • Heat oven to 350ºF.
  • Line 2 (9-inch) round pans with parchment paper; spray with cooking spray. Beat first 5 ingredients in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 min.; pour into prepared pans.
  • Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife; invert onto wire racks. Gently remove pans and parchment paper. Cool cakes completely.
  • Microwave COOL WHIP and chocolate in medium microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 5 min. Meanwhile, cut each cake horizontally in half.
  • Stack cake layers on baking sheet, spreading 1/4 cup COOL WHIP mixture between each layer. Spread top with remaining COOL WHIP mixture.
  • Top cake with marshmallows; broil 1 to 2 min. or until marshmallows are golden brown. Store leftover cake in refrigerator.

Nutrition Facts : Calories 350, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

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