Independence Day isn’t
Independence Day without some toasted marshmallows. So why not kick it up a notch and enjoy them
in cake form?
Complete with a rich chocolate
cake, decadent frosting, and an ooey gooey marshmallow filling, this cake is sure bring a smile to your face!
Recipe Notes:
*I was able to find Nestle Malted Milk in my local grocery
store. If it’s not available in your
area, use Ovaltine instead.
Rich Chocolate Cake
Adapted from My Baking Addiction
1 box Devil’s Food Cake Mix
1 (5.9 oz) package instant
chocolate pudding mix
1 cup (8 oz) sour cream
1 cup canola oil
4 eggs
1 tbsp special dark cocoa
powder
2 tsp pure vanilla extract
1 tbsp instant espresso
granules
½ cup warm water
Preheat the oven to 350
degrees F. Spray two 8-inch pans with
non-stick spray.
Stir together the warm water
and the instant espresso, until the espresso is dissolved.
Add the espresso mixture,
along with all of the remaining ingredients into the bowl of a stand
mixer. Beat for 2 minutes on medium
speed until smooth and well combined.
The mixture will be thick and pudding-like.
Spread the cake batter into
the prepared pans and bake for 30-35 minutes or until a toothpick inserted into
the center comes out clean. Move to wire
racks and cool for 10 minutes. Then, run
a knife along the edges of the pan and flip to remove the cake. Cool the cakes completely before icing.
Toasted Marshmallow Filling
Recipe from Sweetapolita
16 large white marshmallows
1 cup powdered sugar
1 cup (2 sticks) unsalted
butter, softened
½ tsp pure vanilla extract
8 oz Jet-Puffed Marshmallow
Crème