Candy And Cake
A delightful combination of fluffy cake with marshmallows, chocolate bits, and crunchy nuts, topped with a sweet brown sugar and butter mixture—perfect for satisfying sweet cravings.
Ingredients
- 1/2 cup shortening
- 1 cup sugar ⓘ
- 1 egg ⓘ
- 2 cups flour ⓘ
- 2 1/2 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 3/4 cup sour milk (add 1 tablespoon white vinegar to milk) ⓘ
- 1 teaspoon vanilla ⓘ
- 1 cup cut-up or mini marshmallows ⓘ
- 1/2 package chocolate bits ⓘ
- 1/4 cup brown sugar ⓘ
- 2 tablespoons butter ⓘ
- 1/2 cup chopped nuts ⓘ
Instructions
- Cream shortening and sugar together until light and fluffy.
- Add the egg and beat for one minute.
- Alternately add dry ingredients and sour milk mixture to the creamed mixture, beginning and ending with dry ingredients.
- Stir in vanilla, marshmallows, and chocolate bits until well combined.
- Pour the batter into a greased baking pan.
- Mix brown sugar, butter, and chopped nuts together to make the topping.
- Sprinkle the nut mixture evenly over the batter.
- Bake at 350°F (175°C) for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using half butter and half shortening. If you don't have sour milk, mix regular milk with vinegar or lemon juice and let it sit for a few minutes. You can also substitute the nuts with seeds for a nut-free version. The addition of mini marshmallows adds a delightful chewiness, so don’t skip them!
Serving Suggestions
Serve this delightful cake warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. It pairs beautifully with a cup of coffee or tea for a cozy afternoon snack. For a unique twist, try it alongside 'Smashed Peanuts'-Kindergarten P B J for a fun dessert platter.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. To keep the cake moist, you can place a slice of bread in the container. Reheat slices in the microwave for about 10-15 seconds or enjoy them cold for a quick treat.
Nutrition & Diet Analysis (per serving)
Each serving of Candy And Cake contains roughly 632 calories, with 8g protein, 75g carbohydrates, and 34g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1203mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of sour milk?
Yes, you can use regular milk by adding a tablespoon of vinegar or lemon juice to it and letting it sit for about 5 minutes to create a sour effect. This will mimic the tangy flavor of sour milk, ensuring your cake turns out delicious.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Additionally, the edges will start to pull away from the sides of the pan, and the top should be lightly golden brown. Keep an eye on it towards the end of baking time to avoid overcooking.
Can I make this recipe ahead of time?
Absolutely! You can prepare the batter a day in advance and store it covered in the refrigerator. Just remember to let it sit at room temperature for about 30 minutes before baking to ensure even cooking. This cake is also great for freezing; just wrap it tightly in plastic wrap.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).