I discovered this recipe by Dana on MADE (she has a much better photo) and tried it for the first time today. Success! This cake is DELICIOUS! Best. Chocolate. Cake. Ever. Even if you don't like chocolate cake, you will like this.Luckily I had my little nephew handy to do a test run:
"Hmm...soft texture, moist yet not mushy, chocolatey but not too rich..."The verdict?
"Thumbs up!"Now go make one of your own!
CHOCOLATE MARSHMALLOW CAKE
1 cup boiling water
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 cup buttermilk (or use 1 cup milk mixed with 1 Tbsp. vinegar)
1/2 cup oil
1 tsp. vanilla
Heat oven to 350 degrees and grease a 9x13 pan.
Bring some water to a boil and keep it simmering while you make the batter.* In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the eggs, buttermilk, oil, and vanilla and beat with an electric mixer for 30 seconds.
Add the 1 cup boiling water and carefully stir until the water is mixed in; beat for 1 1/2 minutes. Pour the batter into the pan (batter will be thin).
Bake for 35-38 minutes or just until the top springs back when lightly touched.
Make the frosting while the cake is baking. When the cake is done, pour the warm frosting over the hot cake.
CHOCOLATE SATIN FROSTING
1/2 cup butter
6 Tbsp. buttermilk (or use 6 Tbsp. milk mixed with 1 tsp. vinegar)
4 Tbsp. cocoa powder
1 (16 oz) box (or 3 3/4 cups) powdered sugar
1 tsp. vanilla
2 cups marshmallows (optional)
In a medium saucepan, combine the butter, buttermilk and cocoa. Cook, stirring constantly, just until it comes to a boil; remove from heat.
Add the powdered sugar and vanilla and beat with an electric mixer or wire whisk until the frosting is smooth (stir every few minutes while the cake finishes baking).
Add the marshmallows, then pour the warm frosting over the hot cake, gently spreading until it covers the cake evenly. Cool to room temperature before serving.
* I just microwaved a cup of water after beating the cake batter for the first 30 seconds.
CHOCOLATE MARSHMALLOW CAKE
1 cup boiling water
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 cup buttermilk (or use 1 cup milk mixed with 1 Tbsp. vinegar)
1/2 cup oil
1 tsp. vanilla
Heat oven to 350 degrees and grease a 9x13 pan.
Bring some water to a boil and keep it simmering while you make the batter.* In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the eggs, buttermilk, oil, and vanilla and beat with an electric mixer for 30 seconds.
Add the 1 cup boiling water and carefully stir until the water is mixed in; beat for 1 1/2 minutes. Pour the batter into the pan (batter will be thin).
Bake for 35-38 minutes or just until the top springs back when lightly touched.
Make the frosting while the cake is baking. When the cake is done, pour the warm frosting over the hot cake.
CHOCOLATE SATIN FROSTING
1/2 cup butter
6 Tbsp. buttermilk (or use 6 Tbsp. milk mixed with 1 tsp. vinegar)
4 Tbsp. cocoa powder
1 (16 oz) box (or 3 3/4 cups) powdered sugar
1 tsp. vanilla
2 cups marshmallows (optional)
In a medium saucepan, combine the butter, buttermilk and cocoa. Cook, stirring constantly, just until it comes to a boil; remove from heat.
Add the powdered sugar and vanilla and beat with an electric mixer or wire whisk until the frosting is smooth (stir every few minutes while the cake finishes baking).
Add the marshmallows, then pour the warm frosting over the hot cake, gently spreading until it covers the cake evenly. Cool to room temperature before serving.
* I just microwaved a cup of water after beating the cake batter for the first 30 seconds.
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