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Chocolate-Marshmallow Ribbon Cake




Source of Recipe


bettycrocker.com


List of Ingredients




1 cup Gold Medal® all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
Powdered sugar
Marshmallow Frosting (below)
Chocolate Glaze (below)


Recipe



1. Heat oven to 375ºF. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil; grease generously. Mix flour, cocoa, baking powder and salt; set aside.

2. Beat eggs in small bowl with electric mixer on high speed about 3 minutes or until very thick and lemon colored. Pour eggs into large bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Beat in flour mixture on low speed just until batter is smooth. Pour into pan, spreading batter to corners.

3. Bake 12 to 15 minutes or until top springs back when touched lightly. Loosen cake immediately from edges of pan; turn upside down onto towel generously sprinkled with powdered sugar. Remove foil carefully; cool cake completely, at least 30 minutes.

4. Prepare Marshmallow Frosting. Cut cake crosswise into 4 rectangles, each about 10x3 3/4 inches. Layer rectangles, spreading each with about 1 cup frosting. Frost top with remaining frosting. Prepare Chocolate Glaze. Pour over cake, allowing some to drizzle down sides.