Drop that kindling and head indoors. You don't need a campfire to enjoy toasted marshmallows. You just need this chocolate cake.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) chocolate cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) COOL WHIP Whipped Topping, unthawed
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
2 cups JET-PUFFED Miniature Marshmallows
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Let's Make It
Heat oven to 350ºF.
Line 2 (9-inch) round pans with parchment paper; spray with cooking spray. Beat first 5 ingredients in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 min.; pour into prepared pans.
Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife; invert onto wire racks. Gently remove pans and parchment paper. Cool cakes completely.
Microwave COOL WHIP and chocolate in medium microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 5 min. Meanwhile, cut each cake horizontally in half.
Stack cake layers on baking sheet, spreading 1/4 cup COOL WHIP mixture between each layer. Spread top with remaining COOL WHIP mixture.
Top cake with marshmallows; broil 1 to 2 min. or until marshmallows are golden brown. Store leftover cake in refrigerator.
You'll know it is a special occasion when the aroma from this special treat fills the house!
Melt additional 1 oz. chocolate as directed on package; spoon into small plastic bag. Cut small corner from bottom of bag; use to drizzle chocolate over cake.
If cake is too high for your broiler, assemble cake on serving plate but do not add top cake layer. Place remaining cake layer on baking sheet; spread with remaining COOL WHIP mixture and top with marshmallows. Broil as directed, then carefully place over stacked and filled cake layers on plate.
How to Easily Cut Assembled Cake
Use serrated knife to cut the assembled cake, dipping knife in hot water before using to cut each piece.
Substitute waxed paper for the parchment paper.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Make 16 servings.
* 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.