Chocolate Marshmallow Cake

This mocha rich fluffy Chocolate Marshmallow Cake recipe

has been a faithful friend of mine for the past 10 years.

I found this lovely recipe in Cooking Light when

Shane and I first got married and

it remains a staple in our household.

So when I signed up to bring a dessert to Grandparent’s Day at

Madeline’s school, I knew boring brownies just wouldn’t do.

This rich and dense chocolate cake is a LIGHT recipe,

but you wouldn’t know it by the looks and taste of this

yummy surprise.

This cake is a one bowl recipe.

I hope you try it the next time you are craving

chocolate but are trying to watch the calories.

I am wishing I had a piece of this now!!!

Print Recipe

Chocolate Marshmallow Cake

Mocha rich cake with a gooey creamy marshmallow frosting. This is a light recipe so you can enjoy a piece of this lovely cake.

Servings: 16

Author: Simply Happenstance

Ingredients

Cake

• 2 cups flour
• 1 cup sugar
• 1 cup dark brown sugar
• 3/4 cup unsweetened cocoa
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoons salt
• 1 cup light mayo {I prefer Best Foods Light}
• 3 table spoons canola oil
• 1 cup strong brewed coffee
• 2 teaspoons vanilla extract
• 1/3 cup semi sweet chocolate morsels.
• cooking spray for the pan

Mocha Cream Frosting

• 1/4 cup strong brewed coffee
• 1 jar of marshmallow cream
• 1 container of Light Cool Whip
• 1/3 light Hershey's Chocolate Syrup to drizzle over cake {I use less than this}

Instructions

• Preheat oven to 350 degrees F
• To prepare cake combine first six ingredients in the bowl of a mixer.
• Add mayo, and oil and beat at a low speed. Mix until blended. Add coffee and vanilla and blend again slowly for one minute. Turn off mixer and hand mix in chocolate chips. Spray a 13 x9 inch pan and pour mixture into the pan and spread evenly. Pop into the oven for 30 minutes until the middle is cooked through.
• **To prepare mocha cream add marshmallow cream into the bowl of a mixer. Add coffee and mix on a low speed until the two are combined. With a spatula slowly mix in cool whip. Frost cake after it has sat for 45 minutes to an hour. Top with a drizzling of Hershey's syrup. Place in the fridge until serving.

Notes

This is a light and easy cake. I have been making and enjoying this for the last 10 years. Don't let the mayo scare you.....

Adapted from Cooking Light

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