Marshmallow Frosting with Chocolate Cake 7


marshmallow frosting with chocolate cake

 

This is all about the marshmallow frosting. The chocolate cake is just something to eat it with, like a piece of toast for homemade raspberry jam.

 

I have never liked marshmallows. A lot of people find this strange, but you’ll find it less bizarre after I tell you I have a sister who does not like chocolate. The worst of all were the mutant “marshmallow” confections found in lucky charms. They were (and still are) like crispy, sugary freeze-dried styrofoam.

 

One day at my friend’s 10th birthday party, she asked me to have a piece of her birthday cake with her favorite marshmallow frosting. Even though I couldn’t think of a more “grodie” way to ruin a cake, I did what best friends do, and tried it anyway. Aaaaand, it was mind-bogglingly awesome. THE best frosting I’d ever had. It was as confounding as if someone had made a liver-flavored frosting and it somehow came out good.

 

Marshmallow frosting

Makes about 1 ¼ cups

  • 3.25 oz fluff
  • ½ cup unsalted butter
  • ½ cup powdered sugar
  • ¼ tsp vanilla

Chocolate Cake

Serves 10-15

  • 2 1/4 cups unbleached white flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 3/4 cups brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temp
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 2 cups grated, unpeeled zucchini
  • semisweet chocolate chips

 

Note: Nifty buttermilk substitute:  Put 2 Tbsp milk or cream into a measuring cup and add plain greek yogurt until you reach ½ cup.

 

Preheat oven to 325 degrees.  Butter and flour an 11 x 7 inch pan.

 

Sift flour, cocoa powder, baking soda and salt into medium bowl.

 

flour and cocoa powder

 

Beat sugar, butter and applesauce in large bowl until well blended.  Add eggs 1 at a time, beating well after each addition.  Beat in vanilla extract.

 

Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini.

 

Pour batter into prepared pan. Sprinkle chocolate chips over top.

 

batter

batter with chocolate chips

 

Bake 50 minutes, or until a tester toothpick comes out clean.  Let cool completely in pan, over a wire rack.

 

baked chocolate cake

 

To make the marshmallow frosting, use a mixer to beat the fluff, vanilla and butter together until smooth. Gradually add the powdered sugar until just blended.

 

butter and fluff in mixer

frosting on beater

 

Spread the frosting over the cooled chocolate cake. Cut into pieces and serve.

 

marshmallow frosting with chocolate cake

frosted cake

plate of chocolate cake pieces

piece of cake

piece of cake

 

 

Chilling the frosted cake in the fridge before serving isn’t a bad idea.  If the weather is warm, the marshmallow frosting will try to run away if you let it sit out for too long.

 

Marshmallow Frosting with Chocolate Cake
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 15
Prep time:
Cook time:
Total time:
 
This is about as healthy as chocolate cake can be! Zucchini and applesauce provide plenty of moisture, as well as a sneaky way to add fruit and vegetables to cake. MARSHMALLOW FROSTING. That is all.
Ingredients
  • 3.25 oz fluff
  • ½ cup unsalted butter
  • ½ cup powdered sugar
  • ¼ tsp vanilla extract
  • ----------
  • 2¼ cups unbleached white flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1¾ cups brown sugar
  • ½ cup (1 stick) unsalted butter, room temp
  • ½ cup unsweetened applesauce
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • 2 cups grated, unpeeled zucchini
  • semisweet chocolate chips
Instructions
  1. Preheat oven to 325 degrees.
  2. Butter and flour an 11 x 7 inch pan.
  3. Sift flour, cocoa powder, baking soda and salt into medium bowl.
  4. Beat sugar, butter and applesauce in large bowl until well blended.
  5. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract.
  6. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini.
  7. Pour batter into prepared pan. Sprinkle chocolate chips over top.
  8. Bake 50 minutes, or until a tester toothpick comes out clean. Let cool completely in pan, over a wire rack.
  9. To make the marshmallow frosting, use a mixer to beat the fluff, vanilla and butter together until smooth. Gradually add the powdered sugar until just blended.
  10. Spread the frosting over the cooled chocolate cake. Cut into pieces and serve.

 

 

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