Double Chocolate Marshmallow Cake Recipes

MARSHMALLOW CHOCOLATE POKE CAKE

Steps:

• Bake cake according to box directions in a 9×13 cake pan.
• Using a handle of a wooden spoon, poke holes all over the warm cake. Set aside to cool slightly and make the filling.
• Place sweetened condensed milk, heavy cream, and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute. Stir until smooth, microwaving more, if needed to melt the chocolate completely. The mixture should be pourable but not too runny. If it's too thick, reheat it. If it's too thin, set aside to cool and thick slightly. Transfer the mixture in a measuring jug and pour in the holes. Spread remaining chocolate on top. Set aside to cool, about an hour, then refrigerate until completely cooled.
• To make the topping, whip heavy cream until it begins to thicken, add powdered sugar, and vanilla and whip until stiff peaks form. Gradually mix in marshmallow fluff. Spread the topping over cooled cake.
• Melt ½ cup chocolate chips with 3 Tablespoons heavy cream until smooth. Transfer the mixture in a zip-lock bag, cut off the corner and pipe the chocolate ganache all over the top and use a toothpick or skewer to create a more marbleized pattern of swirls.

MARSHMALLOW CHOCOLATE CAKE

Steps:

• In a mixing bowl, place cake mix, water, oil, and eggs; beat until well combined. Pour batter into a greased 9x13-inch baking pan.
• Bake at 350 degrees for 30-35 minutes, or until cake tests done with a wooden pick.
• Remove cake from oven and immediately pour marshmallows evenly over the top. Set aside.
• Place butter, sugar, and evaporated milk in a medium-sized saucepan.
• Bring to a boil over medium to medium-high heat, stirring frequently; boil for 30 seconds.
• Remove from heat; add chocolate chips and vanilla extract. Whisk until chocolate chips are melted and icing is thickened and glossy.
• Working quickly, pour over marshmallows and smooth with a rubber spatula.
• Allow to cool completely.

DOUBLE-CHOCOLATE ROLO COOKIES WITH PRETZELS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, cocoa, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in Rolos, pretzels and pecans., Drop dough by 1/4 cupfuls 2 in. apart onto parchment-lined baking sheets. Bake until cookies look crackled, 12-14 minutes., Allow cookies to cool completely on pans. Store between pieces of waxed paper in an airtight container.