This mocha rich fluffy Chocolate Marshmallow Cake recipe

has been a faithful friend of mine for the past 10 years.

I found this lovely recipe in Cooking Light when

Shane and I first got married and

it remains a staple in our household.

So when I signed up to bring a dessert to Grandparent’s Day at

Madeline’s school, I knew boring brownies just wouldn’t do.

This rich and dense chocolate cake is a LIGHT recipe,

but you wouldn’t know it by the looks and taste of this

yummy surprise.

chocolate marshmallow cake

This cake is a one bowl recipe.

I hope you try it the next time you are craving

chocolate but are trying to watch the calories.

I am wishing I had a piece of this now!!!

Print Recipe

Chocolate Marshmallow Cake

Mocha rich cake with a gooey creamy marshmallow frosting. This is a light recipe so you can enjoy a piece of this lovely cake.

Servings: 16

Author: Simply Happenstance

Ingredients

Cake

2 cups flour
1 cup sugar
1 cup dark brown sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoons salt
1 cup light mayo {I prefer Best Foods Light}
3 table spoons canola oil
1 cup strong brewed coffee
2 teaspoons vanilla extract
1/3 cup semi sweet chocolate morsels.
cooking spray for the pan

Mocha Cream Frosting

1/4 cup strong brewed coffee
1 jar of marshmallow cream
1 container of Light Cool Whip
1/3 light Hershey's Chocolate Syrup to drizzle over cake {I use less than this}

Instructions

Preheat oven to 350 degrees F
To prepare cake combine first six ingredients in the bowl of a mixer.
Add mayo, and oil and beat at a low speed. Mix until blended. Add coffee and vanilla and blend again slowly for one minute. Turn off mixer and hand mix in chocolate chips. Spray a 13 x9 inch pan and pour mixture into the pan and spread evenly. Pop into the oven for 30 minutes until the middle is cooked through.
**To prepare mocha cream add marshmallow cream into the bowl of a mixer. Add coffee and mix on a low speed until the two are combined. With a spatula slowly mix in cool whip. Frost cake after it has sat for 45 minutes to an hour. Top with a drizzling of Hershey's syrup. Place in the fridge until serving.

Notes

This is a light and easy cake. I have been making and enjoying this for the last 10 years. Don't let the mayo scare you.....

Adapted from Cooking Light

{For additional quick recipe ideas check out our Blogher TV on our side bar}

nicole signature via simply happenstance

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