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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 15 |
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Nothing compares to homemade cake, especially when gathering with friends and family for a special occasion. The young and young at heart love the marshmallow frosting.Edna Hoffman, Hebron, Indiana Ingredients:
1/3 cup shortening |
1 cup sugar |
1/2 cup packed brown sugar |
2 eggs |
2 ounces unsweetened chocolate, melted and cooled |
1 teaspoon vanilla extract |
1 cup buttermilk |
1/4 cup water |
1-3/4 cups cake flour |
1-1/2 teaspoons baking soda |
3/4 teaspoon salt |
filling: |
1 cup packed brown sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1 cup milk |
2 egg yolks, beaten |
2 tablespoons butter |
1 teaspoon vanilla extract |
1/2 cup chopped pecans |
frosting: |
1-1/2 cups sugar |
2 egg whites |
1/3 cup water |
1 tablespoon light corn syrup |
1/4 teaspoon cream of tartar |
2 cups miniature marshmallows |
1 ounce unsweetened chocolate, melted |
Directions:
1. In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each. Beat in chocolate and vanilla. Combine buttermilk and water. Combine the cake flour, baking soda and salt; add to creamed mixture alternately with buttermilk mixture.
2. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3. For filling, in a small saucepan, combine brown sugar and all-purpose flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
4. Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring. Spread over cake to within 1/2 in. of edges; sprinkle with pecans. Refrigerate for 30 minutes or until set.
5. For frosting, in a heavy saucepan over low heat, combine the sugar, egg whites, water, corn syrup and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat for 8-10 minutes or until frosting reaches 160°.
6. Pour into the large bowl of a heavy-duty stand mixer; add marshmallows. Beat on high for 7-9 minutes or until stiff peaks form. Carefully spread over cake. Pipe thin lines of melted chocolate over cake; gently pull a toothpick or sharp knife through lines in alternating directions. Store in the refrigerator. Yield: 15 servings.
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