Chocolate Spongy Cake
Sponge cake has a reputation for being airy and oh-so-good. Well, this isn't your typical sponge cake as it relies on marshmallows to take the lead. You've never known a sweet treat to taste like this before.
Ingredients
- 6 ounce(s) butter (3/4 cup, 1 1/2 sticks)
- 1 1/2 cup(s) sugar
- 3 tablespoon(s) unsweetened cocoa
- 3 eggs
- 1 1/2 cup(s) self-rising flour
- 1 1/2 cup(s) chopped pecans
- 1 teaspoon(s) vanilla extract
- 6 ounce(s) miniature marshmallows
- 1/4 cup(s) butter
- 3 1/2 cup(s) confectioners' sugar unsifted
- 1/4 cup(s) unsweetened cocoa
- 1 teaspoon(s) vanilla
- 1 cup(s) milk
Instructions
- Cream butter and sugar until light and fluffy; beat in cocoa.
- Add eggs, one at a time, beating well after each addition.
- Add flour, nuts and vanilla and mix well.
- Pour batter into greased and floured 9x13x2-inch baking pan.
- Bake chocolate marshmallow cake at 325 degrees for 40 minutes.
- Remove from oven and place miniature marshmallows on top of hot cake.
- Let marshmallows melt then frost with icing while still warm.
- Mix all ingredients together, adding milk until desired spreading consistency is reached and spread on warm chocolate marshmallow cake.
- Cool chocolate marshmallow cake thoroughly before serving.
Nutrition
Calories: 6852.52kcalCarbohydrates: 958.17gProtein: 79.97gFat: 327.45gSaturated Fat: 141.57gCholesterol: 997.45mgSodium: 2893.94mgFiber: 37.96gSugar: 766.47g
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