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Chocolate-Marshmallow Ribbon Cake

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Betty Crocker Kitchens
Updated Aug 14, 2006
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Not only pretty, but delicious! Four decadent cake layers are filled to overflowing with creamy marshmallow frosting and drizzled with chocolate glaze.

Chocolate-Marshmallow Ribbon Cake

  • Prep Time 30 min
  • Total 1 hr 15 min
  • Servings 12
  • Ingredients 19
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

340 Calories
4 g Total Fat
4 g Protein
73 g Total Carbohydrate

Nutrition Facts

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

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