• 16servings
  • 80minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 stick(s) (3/4 cup)

  2. 6 ounce(s) unsweetened baking chocolate , coarsely chopped

  3. 1 1/2 cup(s) sugar

  4. 2 teaspoon(s) baking powder

  5. 4 large eggs

  6. 2 1/4 cup(s) all-purpose flour

  7. 1 cup(s) milk

  8. 2 stick(s) (1 cup)

  9. unsalted butter , softened

  10. 4 ounce(s) unsweetened baking chocolate , melted as pkg directs

  11. 1 jar(s)

  12. (7 or 7 1/2 ounces)

  13. Marshmallow Fluff or Creme

  14. 1 cup(s) confectioners' sugar

  15. 2 teaspoon(s) vanilla extract

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Coat two 8 x 2-in. round cake pans with nonstick spray. Line bottoms with wax paper; spray paper.

  2. Make Cake: Pulse chocolate and the 1 1⁄2 cups sugar called for in batter in a food processor until chocolate is ground.

  3. Beat butter, sugar, chocolate, baking powder and vanilla in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Divide between prepared pans; spread evenly.

  4. Bake 35 minutes or until a wooden pick inserted in center of cakes comes out clean. Cool in pans on a wire rack 10 minutes, invert on rack, remove paper and cool completely.

  5. Make Chocolate Buttercream: Beat butter and chocolate in a large bowl with mixer on medium speed until creamy. Beat in Marshmallow Fluff. When blended, beat in confectioners' sugar and vanilla. Increase speed to high; beat 3 to 4 minutes until fluffy.

  6. Put 1 cake layer on a serving plate. Spread top with 1 cup frosting. Top with other cake layer. Frost sides, then top with remaining frosting.


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