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


  • 1 c
    butter, softened
  • 1/2 c
    hersheys cocoa
  • 2 c
  • 3/4 c
  • 1 c
    sour cream
  • 1 1/2 tsp
  • 2
  • 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


  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! 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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