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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