Chocolate Mallow Cake

Don't make this if you don't want to know what it feels like to be the most popular person in the room.

But if you do...this is it!

This is seriously one of my favorite desserts. I've made it twice now, one weekend apart.

It's too die for.

I found the original recipe on dana-made-it.com, but I had to do some modifying to make it GF. The cake stays moist for days, not hours and everyone who has tried it can't believe it's gluten free. I can't myself.

You can make this from start to finish in about an hour (including clean up) so this is a great recipe for those, "oops, I forgot I need to bring something" moments.

And, if you are like me, and have no self control when it comes to cake, marshmallows, and chocolate over-load it might be better to just make 1/2 a batch. I have included measurements for both a 9x13 pan and an 8x8.

Hope you like it as much as I do!

Chocolate Mallow Cake

9x13 recipe:

1 cup boiling water

2 cups sugar

1 3/4 cups GF mix

1 rounded t. xanthan gum

3/4 cup cocoa powder

2 t. baking soda

1 t. baking powder

1 t. salt

2 eggs

1 cup buttermilk (or 1 cup milk mixed with 1 T. vinegar)

1/2 cup oil

1 t. vanilla

Chocolate Satin Frosting (recipe below)

Heat the oven to 350 degrees and grease a 9x13 pan. Bring some water to boil and keep it simmering while you make the batter.

In a large mixing bowl, combine sugar, flour, xanthan gum, cocoa, baking soda, baking powder, and salt. Add the eggs, buttermilk, oil and vanilla. Beat with an electric mixer for 30 seconds.

Add 1 cup boiling water and carefully stir until the water is mixed in, beat for 1 1/2 minutes.

Pour the batter into the 9x13 pan. Bake at 350 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 T. buttermilk (or 6 T. milk mixed with 1 t. vinegar)

4 T. cocoa powder

1 16oz box powdered sugar

1 t. vanilla

2 cups marshmallows

In a medium saucepan, combine the butter, milk and cocoa. Cook, stirring constantly, just until it comes to a boil, remove from heat.

Add the powdered sugar and vanilla. Beat until frosting is nearly smooth.

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.

8x8 Measurements

(Do all the same instructions)

1/2 cup boiling water

1 cup sugar

1/2 c. + 6 T. GF mix

1 scant t. xanthan gum

6 T. cocoa powder

1 t. baking soda

1/2 t. baking powder

1/2 t. salt

1 egg

1/2 c. buttermilk (or 1/2 cup milk + 1/2 T. vinegar)

1/4 c. oil

1/2 t. vanilla

Chocolate Satin Frosting

1/4 cup butter

3 T. buttermilk (or 3 T. milk mixed with 1/2 t. vinegar)

2 T. cocoa powder

8 oz powdered sugar

1/2 t. vanilla

1 cup marshmallows (I really like marshmallows so I still added about 2 cups!)