Best Moms Marshmallow Fudgkins Cake Recipes
CHOCOLATE MARSHMALLOW CAKE
When Mom wanted to treat us to something special, she made this awesome dessert. We could never resist the tender chocolate cake, the fluffy marshmallow layer or the fudge topping. It's very difficult to stop at one piece.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 16
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).
Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 160mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 2g protein.
MARSHMALLOW CREME-FILLED BUNDT CAKE
Everyone has a favorite snack cake from childhood. If the Twinkie was yours, you will love this bundt version. The iconic yellow cake gives way to a fluffy cream filling.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Prepare a 12-cup bundt pan according to the cake mix package directions. Mix the cake according to the package directions. Fold the egg whites into the batter with a rubber spatula until fully combined. Pour the batter into the prepared bundt pan and bake according to the package directions. Let cool completely.
- Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and cream and beat until fluffy, about 3 minutes. Put the marshmallow mixture into a piping bag fitted with a long thin round tip.
- Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole. Flip the cake flat-side down onto a cake stand or serving platter. Serve immediately or cover and refrigerate for up to 2 days.
MOM'S MARSHMALLOW FUDGE CAKE
This recipe was given to me by my mother. Be aware that this is only for those that have a BIG sweet tooth! Don't say I didn't warn ya! Also, I'm having to translate the recipe from french to english so, I apologize in advance if there should be any typos. Please read the recipe in it's entirety before attempting to make since the marshmallows in the cake section doesn't get baked and the white powdered sugar in the fudge section gets added after the mixture has cooled a little. I don't make this recipe often since my husand is a chocolate man and he won't eat anything else but chocolate desserts! The man doesn't know what he's missing out on!! *LOL* This is a very sweet buttery dessert.
Provided by LoveMy2Angels
Categories Candy
Time 55m
Yield 16 squares
Number Of Ingredients 12
Steps:
- CAKE INSTRUCTIONS.
- Preheat oven at 325°F Mix all ingredients together in bowl (for the exception of the marshmallows!) and pour in a 8-inchx8-inch cake pan and bake for 15 to 20 minutes (you can test your cake by sticking a toothpick in the middle and if it comes out clean, it's done!).
- Take your cake out of the oven and immediately cover your cake with a row of the mini marshmallows. This will make the marshmallows soften.
- FUDGE TOPPING INSTRUCTIONS.
- Cook on the stove top (butter, light brown sugar and milk) and boil on medium heat for five minutes. Take off the stove and cool in it's cooking pan for approximately 15 minutes. Add the powdered white sugar and mix well. Pour the mixture (should be liquidy) on top of the marshmallow cake and cool on the counter or refrigerator before eating! :-).
Nutrition Facts : Calories 272.2, Fat 9.3, SaturatedFat 5.8, Cholesterol 37.3, Sodium 96.3, Carbohydrate 47, Fiber 0.2, Sugar 41, Protein 1.7
MARSHMALLOW FUDGE
Mini marshmallows are melted into this dark chocolate fudge, giving it the smoothest, creamiest texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h20m
Yield Makes 36 squares
Number Of Ingredients 7
Steps:
- Lightly brush an 8-inch baking pan with butter, then line with parchment, leaving 2-inch overhang on two sides. Lightly butter parchment.
- In a medium saucepan, combine remaining 2 tablespoons butter, sugar, evaporated milk, and salt. Bring to a boil over medium-high heat, stirring constantly, then cook for 3 minutes more, until pale golden and thickened slightly. Remove from heat and stir in marshmallows until mostly melted, then add chocolate and vanilla. Stir until chocolate and marshmallows have melted completely and mixture is smooth. Pour into prepared pan; smooth top with a spatula.
- Refrigerate until firm, at least 2 hours. Remove parchment with fudge from pan and cut into 36 squares. Fudge can be stored refrigerated, covered with plastic, up to 1 week.
MOM'S MARSHMALLOW FUDGKINS CAKE
This is a rich, chocolatey, marshmallow cake. The kids really love it. It's important to put the topping on the cake while both are hot. That's what creates the fudgy goodness!
Provided by Fran Murray @franmurray
Categories Cakes
Number Of Ingredients 17
Steps:
- For cake: Melt chocolate and butter in double boiler (or microwave).
- In a medium mixer bowl, beat eggs until foamy; add sugar and beat well. Add other ingredients and the chocolate mixture - mix well.
- Bake in 13x11-inch pan at 325 degrees for 35 minutes. A 13x9-inch pan works as well.
- For topping: five minutes prior to the cake coming out of the oven, cook the stick of butter, evaporated milk, chocolate and sugar until blended. Remove pan from heat and beat in powdered sugar and vanilla.
- As soon as the cake is removed from the oven, cover it with 6 ounces mini-marshmallows and pour on hot icing.
- Let stand overnight. RICH! DELICIOUS!
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