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MALTED CHOCOLATE CAKE WITH TOASTED MARSHMALLOW FILLING

I have a confession to make………cake decorating kind of scares me.  I’m not sure why, but it does.  For years I always just made cake using a 9×13 pan, frosted the top with a knife and called it a day.

Then not long after I started blogging, I began reading blogs that inspired me to try new things. So many share the most mouth watering, hip widening confections.  Many believe cakes should be beautiful from the inside out.  They generously share HOW to make and decorate cakes on their blogs.



The cake I made today is a chocolate lovers dream cake!  I first spotted the cake over at Brown Eyed Baker in six layers of glory!  Michelle slightly adapted the cake recipe from Rosie at Sweetapolita.

If you hang around here much, you know how much I LOVE to doctor the Duncan Hines Dark Chocolate Fudge cake mix just a little.  It’s my very favorite for a rich, moist delicious chocolate cake.

INGREDIENTS:
Dark Chocolate Fudge Cake

  • 1 box mix Duncan Hines Dark Chocolate Fudge Cake Mix
  • 3 Large Eggs
  • 1/2 cup butter, melted
  • 1 cup of water

Malted Chocolate Frosting

  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/3 cup Ovaltine Classic
  • 1/2 Tablespoon Vanilla Extract
  • pinch of salt
  • 4 ounces dark chocolate, melted and cooled (I used Ghirardelli )
  • 1/4 cup heavy whipping cream

Toasted Marshmallow Cream Filling

  • 16 large marshmallows
  • 1 cup powdered sugar
  • 1 cup unsalted butter, softened
  • 1/2 teaspoon Vanilla Extract
  • 1 (7.5 ounce) jar Marshmallow Fluff
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DIRECTIONS:

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  2. Make the Cake
  3. Position rack in middle of the oven and heat the oven to 350°F. Butter two 9x2-inch round cake pans and line each with a parchment round. Butter the parchment, then dust pans with flour, be sure to pat out excess flour.
  4. Melt the butter in the microwave.
  5. ..............................................


for full instruction please see : tidymom.net

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