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Chocolate-Marshmallow Ribbon Cake

  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 12

Not only pretty, but delicious! Four decadent cake layers are filled to overflowing with creamy marshmallow frosting and drizzled with chocolate glaze. MORE + LESS -

Ingredients

Cake

1
cup Gold Medal™ all-purpose flour
1/4
cup unsweetened baking cocoa
1
teaspoon baking powder
1/4
teaspoon salt
3
eggs
1
cup granulated sugar
1/3
cup water
1
teaspoon vanilla
Powdered sugar

Marshmallow Frosting

2
egg whites
1 1/2
cups granulated sugar
1/4
teaspoon cream of tartar
1
tablespoon light corn syrup
1/3
cup water
16
large marshmallows, cut into fourths

Chocolate Glaze

1
oz unsweetened baking chocolate
1
teaspoon butter or margarine
1
cup powdered sugar
5
teaspoons boiling water

Steps

Hide Images
  • 1
    Heat oven to 375°F. Line 15x10x1-inch pan with foil; grease generously. In large bowl, mix flour, cocoa, baking powder and salt; set aside.
  • 2
    In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until very thick and lemon colored. In large bowl, gradually beat 1 cup granulated sugar into eggs. On low speed, beat in 1/3 cup water and the vanilla. On low speed, beat in flour mixture just until batter is smooth. Pour into pan, spreading batter to corners.
  • 3
    Bake 12 to 15 minutes or until top springs back when touched lightly. Generously sprinkle clean towel with powdered sugar. Run knife around side of pan to loosen cake; turn upside down onto towel. Carefully remove foil. Cool cake completely, about 30 minutes.
  • 4
    In 3-quart saucepan, mix egg whites, 1 1/2 cups granulated sugar, the cream of tartar, corn syrup and 1/3 cup water. Cook over low heat, beating with electric mixer on high speed until stiff peaks form and scraping bottom and side of saucepan occasionally. Remove from heat. Add marshmallows; beat until smooth.
  • 5
    Cut cake crosswise into four 10x3 3/4-inch rectangles. Layer rectangles, spreading each with about 1 cup frosting. Spread top with remaining frosting.
  • 6
    In 1-quart saucepan, heat chocolate and butter over low heat, stirring occasionally, until melted; remove from heat. Stir in powdered sugar and 5 teaspoons water until smooth. Stir in additional boiling water, 1/2 teaspoon at a time, until desired consistency. Pour glaze over cake, allowing some to drizzle down sides.

Expert Tips

  • For added tasty crunch, sprinkle the chocolate glaze with chopped toasted almonds.
  • Simplify this recipe by substituting Betty Crocker® SuperMoist® devil's food or chocolate fudge cake mix for the cake. Just follow the package directions for mixing, and bake in a 15x10x1-inch pan for 18 to 23 minutes.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
36
% Daily Value
Total Fat
4 g
Saturated Fat
2 g
Cholesterol
55 mg
Sodium
125 mg
Potassium
90 mg
Total Carbohydrate
73 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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