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Chocolate-Marshmallow Ribbon Cake
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
Indulgent four-layer cake oozing with marshmallow frosting and topped with rich chocolate glaze.
Ingredients:
  • 1 cup Gold Medal™ all-purpose flour
  • 1/4 cup unsweetened baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/3 cup water
  • 1 teaspoon vanilla
  • Powdered sugar
  • 2 egg whites
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 tablespoon light corn syrup
  • 16 large marshmallows, cut into fourths
  • 1 oz unsweetened baking chocolate
  • 1 teaspoon butter or margarine
  • 1 cup powdered sugar
  • 5 teaspoons boiling water
Instructions:
  • Preheat the oven to 375°F. Line a 15x10x1-inch pan with foil and generously grease it. In a large bowl, combine flour, cocoa, baking powder, and salt; set aside.
  • In a small bowl, whisk eggs vigorously with an electric mixer for about 3 minutes until thick and a beautiful lemon color. Gradually add 1 cup of granulated sugar to a large bowl with the eggs. Mix on low speed while incorporating 1/3 cup of water and vanilla. Gently mix in the flour until the batter is smooth. Spread the batter into the pan, making sure to reach all corners evenly.
  • Bake for 12 to 15 minutes until the top springs back when lightly touched. Sprinkle a clean towel generously with powdered sugar. Loosen the cake by running a knife around the side of the pan, then carefully turn it upside down onto the towel and remove the foil. Let the cake cool completely for about 30 minutes.
  • In a 3-quart saucepan, combine egg whites, 1 1/2 cups granulated sugar, cream of tartar, corn syrup, and 1/3 cup water. Cook over low heat, beating with an electric mixer on high speed until stiff peaks form, scraping the bottom and sides of the saucepan occasionally. Remove from heat, then stir in marshmallows until smooth.
  • Cut the cake into four 10x3 3/4-inch rectangles. Layer each rectangle with approximately 1 cup of frosting and spread the remaining frosting on top.
  • In a small saucepan, gently melt chocolate and butter, stirring occasionally. Remove from heat and mix in powdered sugar and 5 teaspoons of water until smooth. Gradually add boiling water, 1/2 teaspoon at a time, until you reach your desired consistency. Drizzle the glaze over the cake, letting it cascade down the sides.

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