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.

Prep Time

Minutes

Total Time

1:15

Hr:Mins

Makes

servings

Cake

cup Gold Medal® all-purpose flour

1/4

cup unsweetened baking cocoa

teaspoon baking powder

1/4

teaspoon salt

eggs

cup granulated sugar

1/3

cup water

teaspoon vanilla

Powdered sugar

Marshmallow Frosting

egg whites

1 1/2

cups granulated sugar

1/4

teaspoon cream of tartar

tablespoon light corn syrup

1/3

cup water

large marshmallows, cut into fourths

Chocolate Glaze

oz unsweetened baking chocolate

teaspoon butter or margarine

cup powdered sugar

teaspoons boiling water

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.
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.
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.
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.
Cut cake crosswise into four 10x3 3/4-inch rectangles. Layer rectangles, spreading each with about 1 cup frosting. Spread top with remaining frosting.
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.

Makes 12 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Special Touch

For added tasty crunch, sprinkle the chocolate glaze with chopped toasted almonds.

Substitution

Simplify this recipe by substituting Betty Crocker® SuperMoist® devil's food or chocolate fudge cake mix for the cake. Just follow the package directions for mixing, and bake in a 15x10x1-inch pan for 18 to 23 minutes.

Nutrition Information:

1 Serving (1 Serving)

Calories 340

(Calories from Fat 36 ),

Total Fat 4 g

(Saturated Fat 2 g,),

Cholesterol 55 mg;
Sodium 125 mg;
Total Carbohydrate 73 g

(Dietary Fiber 1 g,

Protein 4 g;

Percent Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

Chocolate-Marshmallow Ribbon Cake

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens