Karen Cope of Minneapolis won a blue ribbon at the Minnesota State Fair for this stunning chocolate-and-marshmallow cake, based on whoopie pie cookies.

Source: Midwest Living


Recipe Summary

30 mins
50 mins
1 hr
1 hr
3 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • Allow the 1 1/2 cups butter and eggs to stand at room temperature for 30 minutes. In a small bowl, stir the 1 tablespoon melted butter and the 1 tablespoon cocoa powder together to form paste. Brush inside of a 10-inch fluted tube pan with cocoa paste; set pan aside.

  • For cake: In a medium bowl, stir together the flour, 1 1/4 cups cocoa, buttermilk powder, baking powder, salt and baking soda. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add brown sugar, beating about 5 minutes or until light and fluffy. Beat in vanilla and coffee crystals. Add eggs, one a time, beating 1 minute after each addition and scraping bowl frequently. Add one-third of the cocoa mixture and 1/2 cup of the water, beating on low speed just until well combined. Repeat with another one-third of the cocoa mixture and the remaining 1/2 cup of the water, beating on low speed just until well combined. Add the remaining one-third of the cocoa mixture, beating about 30 seconds or until smooth. Spread batter in the prepared pan.

  • Bake in a 325°F oven about 60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool thoroughly on wire rack.

  • Split cake in half horizontally. Set cake top aside. Spread Marshmallow Filling on the bottom half of cake. Place cake top on Marshmallow Filling. Drizzle the Chocolate Glaze over the top of cake. Using a long serrated knife, slice cake into wedges.

Marshmallow Filling

In a large mixing bowl, beat 3/4 cup softened butter with an electric mixer on medium speed until smooth. Add one 7-ounce jar marshmallow crème, 1 1/2 cups powdered sugar and 1 1/2 tablespoons vanilla. Beat until smooth.

Chocolate Glaze

In a small saucepan, heat 1/4 cup heavy cream over medium heat. Add 1/3 cup semisweet chocolate pieces (2 ounces). Heat and stir over low heat until chocolate is melted and smooth. Makes about 1/3 cup.

Nutrition Facts

586 calories; fat 32g; cholesterol 134mg; saturated fat 19g; carbohydrates 74g; mono fat 9g; poly fat 1g; trans fatty acid 1g; insoluble fiber 3g; sugars 53g; protein 6g; vitamin a 923.2IU; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 40.3mcg; vitamin b12 0.2mcg; sodium 498mg; potassium 214mg; calcium 101mg; iron 2.3mg.