Marshmallow Fudge Cake

We recently celebrated my mother-in-law's birthday on St. Patrick's Day.  She made delicious corned beef and cabbage, and we ended the meal with her cake request.

Last year, when I made her brown derby cake, she was thrilled.  I thought about using the same chocolate cake recipe this time around, then I saw a more fudge-like recipe on my Ghirardelli cocoa can.  Knowing it couldn't be anything short of awesome, I went to work.

Then, it was off to find a marshmallow frosting recipe that would be sure to please.  I was very happy with the results as far as taste, but unfortunately the looks left a lot to be desired :(  It was the first time I made an icing of this consistency, so I guess I'll just have to keep practicing...

Yikes!

But you know what?  It was awesome.  Like a big devil dog.  SO much better than I imagined it would be.  And that was the general consensus :)

Whose birthday was it, anyway?



Marshmallow Fudge Cake
cake recipe from Ghirardelli, frosting recipe from Pixelated Crumb

for the cake:
3/4 cup unsweetened cocoa
2 cups AP flour
1 3/4 sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/3 cup milk
2 eggs
2 teaspoons pure vanilla extract

for the frosting (seven minute frosting):
4 egg whites
1 cup sugar
1/2 cup light corn syrup
4 tablespoons water
1 tablespoon pure vanilla extract
pinch of salt

Preheat oven to 350 degrees.  Grease and lightly flour two 9 inch round cake pans.

Combine flour, cocoa, baking powder, baking soda and salt.  Set aside.  In a mixing bowl, cream butter and sugar together on medium high speed until light and fluffy, about 4 minutes.  Reduce speed to low, and add vanilla, then eggs one at a time, scraping bowl after each is added.  Alternately add flour mixture and milk (beginning and ending with flour) while mixing on low.  Continue to mix until smooth.

Pour into prepared pans and bake for 30-35 minutes, or until toothpick comes out of middle clean.  Let cool before removing from pans.  Keep cake refrigerated until 15-30 minutes before you're ready to frost.

Combine all frosting ingredients in a large metal or glass bowl set over a saucepan of simmering water.  Make sure bowl is considerably larger than ingredients since they will grow.  Beat on high with handheld mixer until thick and fluffy, about 7 minutes.  Remove bowl from heat and continue mixing until slightly cooled (use frosting day it is made).

Put bottom layer on cake plate and add frosting on top.  Add second layer, then frost top and sides.  Refrigerate until shortly before serving.

If frosting is runny, freeze cake for a little while before putting in the fridge or serving (this is what I ended up having to do!)

Linked to: Sweets for a Saturday