Marilyn'S Chocolate Cake
Marilyn's Chocolate Cake features rich chocolate flavors with a moist crumb and creamy marshmallow frosting, perfect for chocolate lovers and special occasions.
Ingredients
- 1 Devil Food cake mix ⓘ
- 1 large chocolate pudding mix ⓘ
- 4 eggs ⓘ
- 1 1/4 cups chocolate milk ⓘ
- 1/2 cup canola oil ⓘ
- 3/4 cup walnuts ⓘ
- 1 1/2 sticks (3/4 cup) butter ⓘ
- 2 cups miniature marshmallows ⓘ
- 3 cups confectioners' sugar ⓘ
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon almond extract ⓘ
- 3-4 tablespoons milk ⓘ
Instructions
- Mix the devil's food cake mix, chocolate pudding mix, eggs, chocolate milk, canola oil, and walnuts together.
- Pour the batter into a prepared baking pan and bake at 350°F until a toothpick inserted in the center comes out clean.
- Do not overbake.
- Prepare the frosting by melting the butter over low heat in a saucepan.
- Add the miniature marshmallows and stir until melted.
- Remove from heat and stir in confectioners' sugar, cocoa powder, almond extract, and milk until blended and smooth.
- Cover and refrigerate the frosting for 30 minutes or until cold and very firm.
- Beat the frosting with a mixer on high speed for 3 minutes or until smooth and creamy.
- Spread the frosting on the cooled cake.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of instant coffee to the cake batter. If you don't have chocolate milk, regular milk mixed with cocoa powder is a great alternative. You can also substitute walnuts with pecans or omit nuts entirely for a nut-free version. Make sure not to overbake the cake to keep it moist, as suggested by the instructions.
Serving Suggestions
Serve this decadent cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Snooky'S Baked Squash Casserole for a delightful meal. For an added touch, sprinkle some extra walnuts on top of the frosting or garnish with chocolate shavings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, which can last up to a week. If you want to freeze it, wrap the cake tightly in plastic wrap and aluminum foil, and it will last for about three months. To enjoy, simply thaw at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Marilyn'S Chocolate Cake contains roughly 1068 calories, with 10g protein, 130g carbohydrates, and 60g fat. It is an excellent source of iron (28% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of protein and calcium. It also contributes 6g of dietary fiber toward your daily target.
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 cake mix?
Yes, you can use other flavors of cake mixes, such as chocolate or red velvet, but keep in mind that the flavor profile will change. If you're looking for a lighter option, consider using a sponge cake mix to reduce the density.
What can I do if the frosting is too thick?
If your frosting turns out too thick, gradually add more milk, one tablespoon at a time, until you reach your desired consistency. Ensure you mix thoroughly after each addition to achieve a smooth texture.
How can I make this recipe gluten-free?
To make this cake gluten-free, substitute the devil's food cake mix with a gluten-free chocolate cake mix. Always check the labels to ensure that other ingredients, like the pudding mix and confectioners' sugar, are gluten-free as well.
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).