chocolate marshallow cake w/ pb choc swirl

How To Make chocolate marshallow cake w/ pb choc swirl

• 1

  Preheat oven to 375 Degree F. Spray a 9 x 13 pan with non stick cooking spray (Bakers Joy )is what I use. Melt butter in a large sauce pan until melted. Add the cocoa. Using a whisk..whisk in the water and remove from heat. To this, add the eggs, sugar, vanilla and sour cream. Mix until smooth.
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  2

  Sift the dry ingredients together and add to the wet mixture, whisking again until smooth. Stir in pecans if using. Pour batter into prepared pan and bake for 30 - 35 minutes or until pick comes out clean.
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  3

  While cake bakes, mix the 3 ingredients for Peanut Butter Choc topping together until well blended. This will thicken up more as it sits. Can refrigerat
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  4

  Remove from oven and while cake is still hot, spread the desired amount of marshmallow cream on hot cake.
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  5

  Spread Peanut Butter / Choc topping over marshmallow and swirl it in. Cool completely before serving...enjoy!
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  6

  Note: I did mine in a loaf pan, but will use a cake pan the next time. It took too long to bake. In case anyone is wondering by my pictures..lol! Delicious!!!
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