Chocolate Marshallow Cake W/ PB Choc Swirl

Cassie *

By
@1lovetocook1x

This is a cake I put together, using marshmallow cream and my Peanut Butter Chocolate Ice Cream Topping...a winning combination...the topping becomes fudgey and was just right for this cake.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

1 c
butter, softened
1/2 c
hersheys cocoa
2 c
sugar
3/4 c
water
1 c
sour cream
1 1/2 tsp
vanilla
2
eggs
1/2 tsp
salt
2 c
flour
1 tsp
baking soda
1 c
chopped pecans - optiona
1 - 2 (7) oz
containers marshmallow fluff - depending how much you like on your cake

PEANUT BUTTER FUDGE SWIRL

1/4 c
crunchy peanut butter
1/4 c
light karo syrup
1/4 c
hersheys chocolate syrup

Step-By-Step

1Preheat oven to 375 Degree F.

Spray a 9 x 13 pan with non stick cooking spray (Bakers Joy )is what I use.

Melt butter in a large sauce pan until melted. Add the cocoa. Using a whisk..whisk in the water and remove from heat. To this, add the eggs, sugar, vanilla and sour cream. Mix until smooth.

Step 2 Direction Photo

2Sift the dry ingredients together and add to the wet mixture, whisking again until smooth. Stir in pecans if using.

Pour batter into prepared pan and bake for 30 - 35 minutes or until pick comes out clean.

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3While cake bakes, mix the 3 ingredients for Peanut Butter Choc topping together until well blended. This will thicken up more as it sits. Can refrigerat

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4Remove from oven and while cake is still hot, spread the desired amount of marshmallow cream on hot cake.

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5Spread Peanut Butter / Choc topping over marshmallow and swirl it in.


Cool completely before serving...enjoy!

Step 6 Direction Photo

6Note: I did mine in a loaf pan, but will use a cake pan the next time. It took too long to bake. In case anyone is wondering by my pictures..lol! Delicious!!!

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American