Marshmallow Nut Chocolate Cake

Ingredients:

Cake:
1 cup (250mL) butter
1 cup (250mL) sugar
1 cup (250mL) brown sugar
4 eggs
1/3 cup (75mL) Eagle Brand® Sweetened Condensed Milk, divided
2 tsp (10mL) vanilla extract
1 cup (250mL) buttermilk
1/2 cup (125mL) cocoa
2 1/2 cups (625mL) Robin Hood® All Purpose Flour
1 tsp (5mL) baking soda
1 tsp (5mL) cinnamon
1/2 tsp (2mL) salt
1 cup (250mL) hot water
Frosting:
1/2 cup (125mL) Smucker's® Chocolate Fudge Topping
1/4 cup (50mL) cocoa
Topping:
1 cup (250mL) chopped pecans
1/2 cup (125mL) miniature marshmallows, halved
Smucker's Chocolate Fudge Topping

Directions:

Cake:
1. Preheat oven to 350°F (175°F). Spray a 10" (25cm) tube pan with no-stick cooking spray.
2. Beat first 6 ingredients together in large bowl of electric mixer until creamy. Beat in buttermilk and cocoa until well blended.
3. Add flour, baking soda, cinnamon and salt and beat at low speed until blended, then at medium speed 5 minutes. Turn off mixer and carefully stir in hot water. Pour into prepared pan.
4. Bake 45-50 minutes, or until toothpick inserted comes out clean. Cool 20 minutes, then remove to serving plate. Cool to room temperature.
Frosting:
5. Beat remaining sweetened condensed milk, chocolate fudge topping and cocoa in small bowl of electric mixer. Drizzle over cake and sprinkle with nuts and marshmallows.
6. Garnish with additional chocolate fudge topping.

Featured Products:

Smucker’s^® Microwaveable Hot Fudge Topping

Robin Hood® All Purpose Flour

Eagle Brand® Sweetened Condensed Milk