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!
*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
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