Chocolate-Marshmallow Cake
Yield
1 cakePrep
25 minCook
20 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ¼ | cup |
cocoa powder
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
sugar
granulated |
|
| ⅓ | cup |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | each |
egg whites
|
*
|
| 1 ½ | cups |
sugar
|
|
| ¼ | teaspoon |
cream of tartar
|
|
| 1 | tablespoon |
light corn syrup
|
|
| ⅓ | cup |
water
|
|
| 10 | each |
marshmallows
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 59 | ml |
cocoa powder
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
sugar
granulated |
|
| 79 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | each |
egg whites
|
*
|
| 355 | ml |
sugar
|
|
| 1.3 | ml |
cream of tartar
|
|
| 15 | ml |
light corn syrup
|
|
| 79 | ml |
water
|
|
| 1E+1 | each |
marshmallows
|
*
|
Directions
Heat oven to 375℉ (190℃).
Line jelly roll pan, 15½x10½x1 inch, with aluminum foil, grease generously.
Mix flour, cocoa, baking powder and salt; reserve.
Beat eggs in small bowl on high speed about 3 minutes or until very thick and lemon colored.
Pour eggs into large bowl. Beat in granulated sugar gradually.
Beat in water and vanilla on low speed 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.
Loosen cake immediately from edges of pan; invert on towel generously sprinkled with powdered sugar.
Remove foil carefully; cool cake completely.
Frost.
