Chocolate Buttermallow Cake is to die for. Really. This gooey, chocolatey, marshmallow cake is to die for! Chocolate cake, a toffee-type butterscotch filling, and a homemade marshmallow creme frosting topped off with a little Ghiradelli semi-sweet chocolate drizzled over the top makes up this decadent cake.
What’s not to love! Oh, yeah. I first tried this recipe back in the late 1970s as a novice cook because the picture looked so heavenly. It’s actually a lot of steps for a brand new cook, but this cake is worth it. It is almost like a Red Velvet Cake except it has a toffee layer and a Marshmallow Frosting. Regardless, this cake is exceptionally good.
This excellent Betty Crocker recipe uses one of the old-fashioned 7-minute icing recipes you cook on top of the stove that was really popular in the 1950s and 1960s before the invention of Cool Whip. It’s a pretty cake as well as tasting marvelous. For those who love chocolate, and Marshmallow Fluff with a little bit of toffee thrown into the mix, this recipe is a fantastic find. I hope you’ll try it sometime.
Chocolate Buttermallow Cake is so delicious — I just want to sink my teeth into this luscious cake right now!
Chocolate Buttermallow Cake has quite a few steps but the outcome is superb. If you love chocolate and marshmallows you will love this sumptuous cake.
You can also make this as a layer cake. There is plenty of frosting to frost two or three layers.
Here’s what I did.
This recipe requires buttermilk. Since I didn’t have any on hand I made my own. Measure milk into a measuring cup. Add 3 tablespoonfuls of white vinegar and let milk sit on counter for about 5-7 minutes until it gets thick.
Meanwhile, in mixing bowl measure shortening. You can probably substitute butter with no ramifications. Add brown sugar, granulated sugar, eggs, vanilla, salt and baking soda.
Meanwhile, melt chocolate in a saucepan. Cool and add to other ingredients in mixing bowl.
Add red food coloring. I used a full teaspoon instead of the recommended half teaspoon. Add buttermilk or soured milk.
Mix with an electric mixer.
Add cake flour or UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.
Stir with a wooden spoon to combine.
Pour into a 9×13″ baking dish (or two 9″ round cake pans) sprayed with Baker’s Joy cooking spray. Regular cooking spray probably won’t work with this recipe.
Bake at 350 for about 40 minutes until toothpick inserted in center comes out clean. Cool cake completely.
To make the butterscotch layer: place brown sugar in saucepan. Add cornstarch, salt, butter and water and stir to combine. I had to use a whole lot more water to keep this of spreading consistency once the mixture thickened.
Whisk to combine and cook until thickened. Set aside and cool.
Once cake has cooled, invert it onto some kind of cake plate, cookie sheet or large pan.
Spread the butterscotch layer over the top leaving a small border around the edge. The nuts should be added on top of the butterscotch layer if you’re using them.
To make marshmallow frosting: Separate eggs and place whites in a saucepan. Reserve egg yolks for another use or discard. Add sugar, cream of tartar and light corn syrup.
This is an old recipe. It calls for a rotary beater which we haven’t had to use since the invention of electric mixers in the 60s or 70s. I used my small hand mixer and while this was cooking over a low heat I continued to mix at high speed for about 5-7 minutes until the mixture was thick. Remove from heat. Add marshmallow creme.
Remove frosting from stove. Spoon the marshmallow creme into the other frosting ingredients. Now beat ingredients again to distribute the marshmallow creme among all the other frosting ingredients.
Spread marshmallow frosting on top of cake.
The recipe calls for a chocolate glaze swirled into the batter, but instead of using unsweetened chocolate I chose to use Ghirardeli semi-sweet chocolate.
You probably only need one ounce of chocolate although I used two. Add a little Crisco shortening to get the chocolate to melt down well.
Spoon the chocolate around the edge of the cake allowing it to drizzle down the sides. Spoon chocolate in five straight lines across the cake then take a knife and cut through those lines four times to give this appearance.
Chocolate Buttermallow Cake is so rich and delicious. Your guests will LOVE this cake!
Chocolate Buttermallow Cake is a decadent, sensational dessert that’s excellent for birthdays, holidays or special occasions. If you like chocolate and you enjoy marshmallow fluff you will have a hard time stopping at just one piece of this lovely cake.
Here’s the recipe.
CHOCOLATE BUTTERMALLOW CAKE
(Recipe adapted from Betty Crocker cookbook)
- [b]CAKE:[/b] [br]
- 1 ¾ cups [url href=”http://swansdown.com/site.php” target=”_blank” title=”swans down cake flour”]Swans Down cake flour[/url]
- 1 cup sugar
- ½ cup packed brown sugar
- 1 ½ tsp. baking soda
- ¾ tsp. salt
- 1 ¼ cups buttermilk (or sour milk by adding 2-3 tbsp. vinegar or lemon juice)
- ½ cup Crisco shortening
- 2 eggs
- 2 oz. melted [url href=”http://www.kraftrecipes.com/Products/bakers-chocolate.aspx?cm_mmc=Search-_-dessertscale-_-google-_-consnonbrandbakersbroad_chocolate_chocolate&cvosrc=ppc.google.chocolate&matchtype=p” target=”_blank” title=”bakers chocolate”]Bakers[/url] unsweetened chocolate, cooled
- 1 tsp. vanilla
- ½ tsp. red food color[br]
- [b]BUTTERSCOTCH FILLING:[/b][br]
- ½ cup light brown sugar (packed)
- ¼ cup cornstarch
- ¼ tsp. salt
- ½ cup water
- 1 tbsp. butter
- ½ cup finely chopped nuts[br]
- [b]MARSHMALLOW FROSTING:[/b][br]
- 2 egg whites
- 1 ½ cups sugar
- ¼ tsp. cream of tartar
- 1 tbsp. [url href=”http://www.karosyrup.com/” target=”_blank” title=”karo syrup”]Karo[/url] light corn syrup
- 1/3 cup water
- ¾ cup[url href=”http://www.marshmallowfluff.com/” target=”_blank” title=”marshmallow fluff”] Marshmallow Fluff[/url]
- ½ square [url href=”http://www.ghirardelli.com/” target=”_blank” title=”ghirardelli chocolate”]Ghirardelli’s[/url] semi-sweet chocolate
- Heat oven to 350°.
- Grease and flour oblong 9×13” baking pan.
- Beat with an electric mixer until well mixed.
- Pour into prepared pan.
- Bake 40 minutes or until a toothpick inserted in center comes out clean.
- Remove from oven and cool 10 minutes.
- Remove from pan and cool completely.[br]
- Stir together sugar, cornstarch and salt.
- Stir in water.
- Cook, stirring constantly, until mixture thickens and boils.
- Boil and stir 1 minute.
- Blend in butter.
- Spread on top of cake to within ½ inch of edge.
- Sprinkle nuts over top of butterscotch filling.[br]
- Combine egg whites, sugar, cream of tartar, syrup and water in saucepan on low to medium heat.
- Beat with mixer until stiff peaks form, scraping pan occasionally.
- Remove from heat.
- Add marshmallow crème and continue beating until of spreading consistency.
- Frost sides and top of cake with marshmallow frosting.
- Melt 2 squares of sweetened chocolate; cool.
- Drizzle chocolate along edges of cake.
- Drizzle chocolate in about 5 lines down length of cake.
- Cut through lines with a knife to decorate and swirl chocolate.
Chocolate Buttermallow Cake is a great cake to take to parties. Most people love marshmallow frostings and anything to do with chocolate.
Doesn’t Chocolate Buttermallow Cake look yummy? It’s loaded with Marshmallow Frosting and a luscious butterscotch layer. Heavenly!
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