Devil’s Food Cake with Marshmallow Frosting

You can never have too many dessert recipes, so give Devil’s Food Cake with Marshmallow Frosting a try. This recipe makes 6 servings with 473 calories, 7g of protein, and 20g of fat each. For 66 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. 14 people have tried and liked this recipe. If you have unsweetened cocoa powder, dark brown sugar, sugar, and a few other ingredients on hand, you can make it. It is brought to you by Cinnamon Spice and Everything Nice. From preparation to the plate, this recipe takes roughly 1 hour and 2 minutes. Overall, this recipe earns a not so spectacular spoonacular score of 24%. If you like this recipe, you might also like recipes such as Chocolate Devil Dog Cake With Seven Minute Marshmallow Frosting, Devil's Food Cake with Peppermint Frosting, and Devil’s Food Cake with Angel Frosting.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 37 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Line the bottoms of both cake pans with parchment paper and butter the sides.Put the cocoa and brown sugar into a medium bowl and whisk in the boiling water; set aside.Cream the butter and sugar together, beating well until pale and fluffy. Stir the flour, baking powder and baking soda together in another bowl, and set aside.Pour the vanilla extract into the creamed butter and sugar slowly while beating, then add an egg, quickly followed by a scoopful of the flour mixture, then add the second egg.Keep mixing and incorporate the rest of the dried ingredients for the cake then on low speed mix in the cocoa mixture. Divide between the two prepared pans and bake about 30 minutes, or until a cake tester comes out clean. Cool pans on a wire rack for 5 to 10 minutes, before turning the cakes out to cool completely.In the top of a double boiler beat sugar, water, egg white and cream of tarter together 1 minute; egg whites should be frothy. Place pan over boiling water making sure the water does not touch the bottom of the top pan. Beat continuously on high speed with electric mixer for 7 minutes. Remove from heat; add vanilla and continue beating 1 minute. Allow to cool down a few moments before frosting cake. Store cake in refrigerator; best eaten within 2-3 days.

 

Step by step:

1. Preheat oven to 350 degrees F. Line the bottoms of both cake pans with parchment paper and butter the sides.

2. Put the cocoa and brown sugar into a medium bowl and whisk in the boiling water; set aside.Cream the butter and sugar together, beating well until pale and fluffy. Stir the flour, baking powder and baking soda together in another bowl, and set aside.

3. Pour the vanilla extract into the creamed butter and sugar slowly while beating, then add an egg, quickly followed by a scoopful of the flour mixture, then add the second egg.Keep mixing and incorporate the rest of the dried ingredients for the cake then on low speed mix in the cocoa mixture. Divide between the two prepared pans and bake about 30 minutes, or until a cake tester comes out clean. Cool pans on a wire rack for 5 to 10 minutes, before turning the cakes out to cool completely.In the top of a double boiler beat sugar, water, egg white and cream of tarter together 1 minute; egg whites should be frothy.

4. Place pan over boiling water making sure the water does not touch the bottom of the top pan. Beat continuously on high speed with electric mixer for 7 minutes.

5. Remove from heat; add vanilla and continue beating 1 minute. Allow to cool down a few moments before frosting cake. Store cake in refrigerator; best eaten within 2-3 days.

Nutrition Information:

covered percent of daily need