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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Cake Mix Magic. A chocolate and coffee-flavored cake topped with mini marshmallows, pecans, and chocolate drizzle. The author suggests toasting the pecans on a baking sheet at 350*F for 10 minutes, stirring occasionally. This will enhance their nutty flavor by bringing out the aromatic oils in the nuts. She also suggests letting the marshmallows sit atop the hot cake for a few minutes before heating again so that they will stick to the top of the cake better. Prep time is estimated. Ingredients:
1 (18 1/4 ounce) devil's food cake mix |
4 eggs |
1 cup sour cream |
1/2 cup cold strong black coffee |
1/2 cup vegetable oil |
3 cups miniature marshmallows |
1 cup chopped pecans |
3 (1 ounce) semi-sweet chocolate baking squares |
3 tablespoons butter |
Directions:
1. Cake: Preheat oven to 350*F. In a large mixer bowl, combine cake ingredients. Beat on medium speed for 2 minutes or until smooth. Spread batter evenly in greased 13-by 9-inch pan. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean.
2. Topping: Sprinkle marshmallows and nuts over cake as soon as it comes out of oven. Bake 5 minutes longer or until marshmallows puff. Remove from oven. Cool 30 minutes in pan on a wire rack.
3. Drizzle: In a small saucepan over low heat, melt chocolate and butter or microwave on medium for 2 minutes. Stir until smooth. Drizzle over marshmallow-nut layer. Serve warm or cool to room temperature before cutting.
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