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
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}
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.
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