Marshmallow And Chocolate Pudding Cake Recipes

TOASTED MARSHMALLOW-CHOCOLATE PUDDING CAKE

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake at 3/4-inch intervals with handle of wooden spoon, using turning motion to make large holes.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Immediately pour half the pudding evenly over warm cake. Let remaining pudding stand 5 min. or until slightly thickened; spread over cake. Top with marshmallows. Refrigerate 1 hour.
• Heat broiler when ready to serve cake. Broil cake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Cool slightly.

CHOCOLATE MARSHMALLOW CAKE

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, beat eggs, sugar, applesauce and vanilla. Stir in chocolate mixture. Gradually add dry ingredients; mix well. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 20-30 minutes., Set aside 1/2 cup marshmallows for glaze. Sprinkle remaining marshmallows over cake. Return to oven until marshmallows are softened, about 2 minutes. , In a small saucepan, combine sugar, milk and butter. Bring to a boil; boil 1-1/2 minutes. Remove from heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over cake (glaze will harden as it cools).

MARSHMALLOW AND CHOCOLATE PUDDING CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Beat dry pudding mixes, sugar, milk and water with whisk 2 min.; pour over cake batter. Place on rimmed baking sheet.
• Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. Meanwhile, heat broiler.
• Top cake with marshmallows. Broil, 6 inches from heat, 30 sec. to 1 min. or until marshmallows are golden brown. Melt chocolate as directed on package; drizzle over marshmallows. Cool 15 min.

STICKY CHOCOLATE PUDDING WITH MARSHMALLOWS

Steps:

• Butter a large baking dish (about 2-3 litres in size). Sift the flour, ½ tsp salt, caster sugar, baking powder and 6 tbsp cocoa powder into a bowl. In a separate bowl, combine the milk, melted butter, eggs and vanilla. Mix the dry and wet ingredients together, then pour into the baking dish. This can be covered with cling film and chilled for up to 24 hrs.
• Heat oven to 180C/160C fan/gas 4 and boil the kettle. Take the pudding out of the fridge and uncover, if necessary. Sprinkle the muscovado sugar and cocoa evenly over the pudding, then pour 700ml boiling water over the top.
• Bake for 35-45 mins until the pudding is puffy and firm in the centre. Scatter over the marshmallows and return to the oven for 30-second intervals until they are just melting. Serve straight away - it will be hot - with cream or ice cream

CHOCOLATE PUDDING WITH MARSHMALLOWS

Steps:

• In medium bowl, slightly beat eggs and egg whites; set aside.
• In 2-quart saucepan, mix sugar, cocoa and cornstarch. Gradually stir in milk. Cook over medium heat, stirring constantly with wire whisk, until mixture thickens and boils. Boil and stir 1 minute.
• Gradually stir at least half of the hot mixture into the eggs, then stir back into hot mixture in saucepan. Cook over low heat, stirring constantly, until thickened; remove from heat. Stir in butter and vanilla.
• Spoon into six 1/2-cup custard cups or ramekins. Top with marshmallows. Serve warm or cold.