This cake, adapted from Cooking Light, is easy to put together, pleases children to no end, and is pretty yummy to most adults, too. It calls for mini-marshmallows but I only had large ones, which I cut into smaller pieces.
- 3/4 cup boiling water
- 1/2 cup unsweetened cocoa
- 3/4 cup sugar
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla
- 2 large eggs
- 1 1/3 cup unbleached, all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 3 1/2 cups mini-marshmallows
- 1/4 cup unsweetened cocoa
- 1/4 cup evaporated milk (nonfat or reduced-fat)
- 3 TBS unsalted butter
- 1/8 tsp salt
- 2 cups powdered sugar
- 1 tsp vanilla
Preheat your oven to 350.
In a measuring cup, combine the boiling water and 1/2 cup cocoa and stir well; set aside.
In a large bowl, using an electric mixer, cream together the butter, sugar and vanilla;
add the cocoa mixture and eggs and beat at medium speed until combined.
In a separate, smaller, bowl, whisk together the flour, baking soda and salt.
Add half the flour mixture to the butter mixture, beat just until combined, then add the buttermilk, again beating just until combined,
and then the rest of the flour mixture, scraping down the sides of the bowl with a spatula.
Transfer the batter to a 9” x 13” pan coated with cooking spray.
Bake for 20 minutes or until a toothpick inserted into the center of the cake comes out clean.
Scatter the marshmallows on top and put back in the oven, for 2 – 3 minutes, until the marshmallows soften.
To make the frosting, combine the cocoa, evaporated milk, butter and salt in a small, heavy saucepan. Place over medium heat and cook, stirring frequently,
until butter melts, then for about 4 minutes more. Add the powdered sugar and vanilla and cook, stirring, for 2 minutes.
Drizzle frosting over the cake. Let cool, then dig in.