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Chocolate-Marshmallow Ribbon Cake

Not only pretty, but delicious! Four decadent cake layers are filled to overflowing with creamy marshmallow frosting and drizzled with chocolate glaze.

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 (28) 1 Reviews
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  • Prep Time 30 min
  • Total Time 1 hr 15 min
  • Servings 12

Ingredients

Cake

1
cup Gold Medal™ all-purpose flour
1/4
cup unsweetened baking cocoa
1
teaspoon baking powder
1/4
teaspoon salt
3
eggs
1
cup granulated sugar
1/3
cup water
1
teaspoon vanilla
Powdered sugar

Marshmallow Frosting

2
egg whites
1 1/2
cups granulated sugar
1/4
teaspoon cream of tartar
1
tablespoon light corn syrup
1/3
cup water
16
large marshmallows, cut into fourths

Chocolate Glaze

1
oz unsweetened baking chocolate
1
teaspoon butter or margarine
1
cup powdered sugar
5
teaspoons boiling water

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 375°F. Line 15x10x1-inch pan with foil; grease generously. In large bowl, mix flour, cocoa, baking powder and salt; set aside.
  • 2 In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until very thick and lemon colored. In large bowl, gradually beat 1 cup granulated sugar into eggs. On low speed, beat in 1/3 cup water and the vanilla. On low speed, beat in flour mixture just until batter is smooth. Pour into pan, spreading batter to corners.
  • 3 Bake 12 to 15 minutes or until top springs back when touched lightly. Generously sprinkle clean towel with powdered sugar. Run knife around side of pan to loosen cake; turn upside down onto towel. Carefully remove foil. Cool cake completely, about 30 minutes.
  • 4 In 3-quart saucepan, mix egg whites, 1 1/2 cups granulated sugar, the cream of tartar, corn syrup and 1/3 cup water. Cook over low heat, beating with electric mixer on high speed until stiff peaks form and scraping bottom and side of saucepan occasionally. Remove from heat. Add marshmallows; beat until smooth.
  • 5 Cut cake crosswise into four 10x3 3/4-inch rectangles. Layer rectangles, spreading each with about 1 cup frosting. Spread top with remaining frosting.
  • 6 In 1-quart saucepan, heat chocolate and butter over low heat, stirring occasionally, until melted; remove from heat. Stir in powdered sugar and 5 teaspoons water until smooth. Stir in additional boiling water, 1/2 teaspoon at a time, until desired consistency. Pour glaze over cake, allowing some to drizzle down sides.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
36 ),
% Daily Value
Total Fat
4 g
4 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
55 mg
55 %;
Sodium
125 mg
125 %;
Total Carbohydrate
73 g
73 %
(Dietary Fiber
1 g
1 %
),
Protein
4 g
4 %
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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