Chocolate-marshmallow Ribbon Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Chocolate-Marshmallow Ribbon Cake. See recipe for cook time Ingredients:
1 cup all-purpose flour |
1/4 cup cocoa |
1 teaspoon baking powder |
1/4 teaspoon salt |
3 eggs |
1 cup granulated sugar |
1/3 cup water |
1 teaspoon vanilla |
powdered sugar |
marshmallow frosting |
chocolate glaze |
Directions:
1. Heat oven to 375 degrees. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil; grease generously.
2. Mix flour, cocoa, baking powder and salt; reserve.
3. Beat eggs in small bowl on high speed about 3 minutes or until very thick and lemon colored.
4. Pour eggs into large bowl.
5. Beat in granulated sugar gradually.
6. Beat in water and vanilla on low speed.
7. Beat in dry ingredients on low speed just until batter is smooth.
8. Pour into pan, spreading batter in corners.
9. Bake 12 to 15 minutes or until top springs back when touched lightly.
10. Loosen cake immediately from edges of pan; invert onto clean kitchen towel generously sprinkled with powdered sugar.
11. Remove foil carefully; cool cake completely.
12. Prepare Marshmallow Frosting.
13. Cut cake crosswise into 4 rectangles, each about 10x3 3/4 inches.
14. Put rectangles together with about 3/4 cup frosting between layers; frost top with remaining frosting.
15. Prepare Chocolate Glaze.
16. Pour over cake, allowing some to drizzle down sides.
17. S[rinkle with chopped toasted almonds if desired.
18. 12 Servings
19. -
20. Marshmallow Frosting
21. 2 egg whites
22. 1 1/2 cups sugar
23. 1/4 teaspoon cream of tartat
24. 1 tablespoon light corn syrup
25. 1/3 cup water
26. 10 large marshmallows, cut into fourths
27. -
28. Mix egg whites, sugar, cream of tartar, corn syrup and water in nonaluminum 3-quart saucepan.
29. Cook over low heat, beating until stiff peaks form and scraping bottom and side of saucepan occasionally; remove from heat.
30. Add marshmallows; beat until smooth.
31. -
32. Chocolate Glaze
33. 1 ounce unsweetened chocolate
34. 1 teaspoon margarine or butter
35. 1 cup powdered sugar
36. 5 teaspoons boiling water
37. -
38. Heat chocolate and margarine over low heat until melted.
39. Blend in powdered sugar and water until smooth.
40. Stir in additional boiling water, 1/2 teaspoon at a time, until drizzling consistency.
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