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Line bottoms of 2 (9-inch) round pans with waxed paper; lightly spray with cooking spray. Prepare cake batter as directed on package, stirring in melted chocolate and food coloring. Pour into prepared pans. Bake 22 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove to wire racks. Cool completely. Prepare marshmallow mixture as directed. Place 1 cake layer, flat-side up, on cake stand; top evenly with marshmallow mixture. Top with remaining cake layer, flat-side down. Sprinkle with sugar before serving.
Bake the cakes up to 2 days ahead. Place cakes on a platter. Cover tightly with plastic wrap. Fill as directed when ready to use.
Use a #40 scoop to easily scoop cake batter onto baking sheets.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I read the past reviews before trying this recipe. Instead of just egg whites, I used 3 whole eggs and the batter was not too thick and spread nicely to make round cookies. One thing that I would do next time is to make the cookies smaller because they end up quite big.
Terrible! Used the cake version and the batter was like taffy, couldn't spread it in the pan and it didn't settle in the oven. The filling was blah and runny.
I agree with others, the batter is too thick and it does not flatten out to the nice disc shape cookies you see in the photo, It puffs up when baking and is too thick to make into a dessert sandwich. I tried to spread the batter out a bit before baking, but that didn't work either. The flavor is good, and texture is nice. Would like to try again if a solution is offered.