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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 14 |
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This recipe is a combination of two different ones Ingredients:
3/4 cup baking cocoa |
1/2 cup hot water |
2 cups sugar |
1-3/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1/4 teaspoon baking powder |
1 cup milk |
1/2 cup mayonnaise |
2 eggs |
2 teaspoons vanilla extract |
filling: |
2 cups miniature marshmallows |
1/4 cup milk |
dash salt |
1/8 to 1/4 teaspoon peppermint extract |
2 to 3 drops green food coloring, optional |
1 cup heavy whipping cream, whipped |
topping: |
1 cup (6 ounces) semisweet chocolate chips |
1/3 cup heavy whipping cream |
Directions:
1. In a small bowl, combine cocoa and water until smooth; set aside. In a large bowl, combine the sugar, flour, baking soda, salt and baking powder. Add the milk, mayonnaise, eggs, vanilla and cocoa mixture; beat on medium speed for 2 minutes.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For filling, combine the marshmallows, milk and salt in a small saucepan; cook and stir over low heat until marshmallows are melted. Remove from the heat; stir in peppermint extract and food coloring if desired. Transfer to a bowl; refrigerate until chilled.
4. Fold in whipped cream. Place bottom cake layer on a serving plate; spread with a third of the filling. Repeat layers twice.
5. For topping, combine chocolate chips and cream in a small saucepan; cook and stir over low heat until chips are melted. Drizzle over top and down sides of cake. Store in the refrigerator. Yield: 14 servings.
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