Chocolate Marshallow Cake W/ PB Choc Swirl

Cassie *


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.


★★★★★ 1 vote

15 Min
30 Min


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


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

How to Make Chocolate Marshallow Cake W/ PB Choc Swirl


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

    Cool completely before serving...enjoy!
  • 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! Delicious!!!

Printable Recipe Card

About Chocolate Marshallow Cake W/ PB Choc Swirl

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

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