- 12
- 25 mins
- 55 mins
Ingredients
- CHOCOLATE ICING:
- 1/2 cup shortening
- 3 ounces unsweetened chocolate
- 1 cup water
- 2 cups sugar
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1-1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 20 large marshmallows
- 4 ounces unsweetened chocolate, chopped
- 1/4 cup butter, cubed
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 3-3/4 cups confectioners' sugar
Preparation
Step 1
In a small microwave-safe bowl, melt shortening and chocolate at 50% power; stir until smooth. Add water; cool slightly. Transfer to a large bowl. Add the sugar, eggs, milk and vanilla; beat well. Combine the flour, baking soda and salt; add to batter and mix until smooth.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean.
Arrange marshmallows over the top; bake 5 minutes longer or until marshmallows are softened. Spread marshmallows evenly over top of cake. Cool on a wire rack.
For icing, in a large microwave-safe bowl, melt chocolate and butter; stir until smooth. Cool slightly. Beat in the milk, vanilla and confectioners' sugar until smooth. Frost cake.
Yield: 12-16 servings.