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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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

Directions Step-By-Step

1
Preheat 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.
2
Sift 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.
3
While 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
4
Remove from oven and while cake is still hot, spread the desired amount of marshmallow cream on hot cake.
5
Spread Peanut Butter / Choc topping over marshmallow and swirl it in.


Cool completely before serving...enjoy!
6
Note: 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