Cathedral Window Cake
A visually stunning layered dessert featuring a cookie base topped with chocolate and marshmallow mixture, perfect for celebrations and sweet tooth gatherings.
Ingredients
Instructions
- Cream margarine, brown sugar, and eggs until fluffy.
- Add flour and salt and beat until smooth.
- Spread mixture into a 13 x 9-inch ungreased pan.
- Bake at 350°F (175°C) for 25 minutes.
- Allow to cool completely.
- Melt chocolate and 1/2 cup margarine in a saucepan, stirring constantly until smooth.
- Stir in powdered sugar and slightly beaten eggs, beating until smooth.
- Remove from heat.
- Fold in marshmallows and nuts.
- Spread the chocolate mixture over the cooled cookie base.
- Chill in the refrigerator for 2 hours.
- Cut into bars and serve.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you need a dairy-free option, substitute with a plant-based butter. You can also mix in chopped dried fruits or different nuts to enhance texture. If you're short on time, using a pre-made brownie mix as a base can save preparation time without compromising much on taste. This recipe is great for gatherings, similar to how you might enjoy Munchible Macaroons.
Serving Suggestions
Cut the chilled cake into bars and serve as a sweet treat for parties or family gatherings. Pair with a scoop of vanilla ice cream for an indulgent dessert experience. These bars also make a delightful snack alongside coffee or tea. For a fun twist, try serving them with a dollop of whipped cream to elevate the presentation, much like with Old Fashioned Christmas Chocolate.
Storage & Reheating
Store leftover Cathedral Window Cake in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze the bars individually wrapped in plastic wrap and then in foil for up to three months. To reheat, let them sit at room temperature for about 30 minutes before serving, or microwave for a few seconds to soften slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Cathedral Window Cake contains roughly 444 calories, with 2g protein, 77g carbohydrates, and 15g fat. Note that it is relatively high in sodium, at 709mg per serving (31% 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 a different type of chocolate for this recipe?
Absolutely! While the recipe calls for sweet chocolate chips, you can substitute with semi-sweet or dark chocolate chips for a different taste. If you're a fan of white chocolate, that could also be an interesting twist, giving a unique flavor profile to the cake.
What can I use instead of marshmallows?
If you're looking for a substitute for marshmallows, you can use mini marshmallow alternatives, such as marshmallow fluff, or try using a combination of chopped dried fruits and nuts for added texture and flavor. This will create a different texture but still maintain a delicious dessert.
How can I make this recipe gluten-free?
To make Cathedral Window Cake gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, particularly the chocolate chips and powdered sugar, are labeled gluten-free. This way, you can enjoy this delightful dessert without the gluten.
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).