Marshmallow Nut Chocolate Cake Recipe

Name: Marshmallow Nut Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; Crisco(R) Flour No-Stick Spray; 1 cup Crisco(R) Butter Shortening; OR; 1 stick Crisco(R) Butter Flavor All-Vegetable Shortening Sticks; 1 cup sugar; 1 cup firmly packed brown sugar; 4 large eggs; 1/3 cup Eagle Brand(R) Sweetened Condensed Milk; 2 teaspoons vanilla extract; 1 cup buttermilk; 1/2 cup unsweetened cocoa powder; 2 1/2 cups Pillsbury BEST(R) All Purpose Flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup hot water; FrOSTING; 1/2 cup powdered sugar; 1/2 cup Eagle Brand(R) Sweetened Condensed Milk; 2 tablespoons Crisco(R) Butter Shortening; OR; 2 tablespoons Crisco(R) Butter Flavor All-Vegetable Shortening Sticks; TOPPINGS; 1 cup chopped walnuts or pecans; 1/2 cup miniature marshmallows, halved; 1/3 cup Smucker's(R) Chocolate Sundae Syrups Ice Cream Topping

Servings: persons

CAKE
Crisco(R) Flour No-Stick Spray
1 cup Crisco(R) Butter Shortening
OR
1 stick Crisco(R) Butter Flavor All-Vegetable Shortening Sticks
1 cup sugar
1 cup firmly packed brown sugar
4 large eggs
1/3 cup Eagle Brand(R) Sweetened Condensed Milk
2 teaspoons vanilla extract
1 cup buttermilk
1/2 cup unsweetened cocoa powder
2 1/2 cups Pillsbury BEST(R) All Purpose Flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup hot water
FrOSTING
1/2 cup powdered sugar
1/2 cup Eagle Brand(R) Sweetened Condensed Milk
2 tablespoons Crisco(R) Butter Shortening
OR
2 tablespoons Crisco(R) Butter Flavor All-Vegetable Shortening Sticks
TOPPINGS
1 cup chopped walnuts or pecans
1/2 cup miniature marshmallows, halved
1/3 cup Smucker's(R) Chocolate Sundae Syrups Ice Cream Topping

1
HEAT oven to 350u00b0F. Spray a 10-inch (12-cup) fluted tube pan with flour no-stick cooking spray.
2
COMBINE shortening, sugar, brown sugar, eggs, 1/3 cup sweetened condensed milk and vanilla. Beat at medium speed until creamy. Beat in buttermilk and cocoa until well blended.
3
COMBINE flour, baking soda, cinnamon and salt in medium bowl. Add to shortening mixture. Beat at low speed until blended. Beat at medium speed 5 minutes. Stir in hot water. Batter will be thin. Pour into prepared pan.
4
BAKE 40 to 50 minutes or until top springs back when touched lightly in center or until toothpick inserted into center comes out clean. Cool 20 minutes. Remove from pan. Place cake, fluted side up, on serving plate. Cool 10 minutes.
5
COMBINE powdered sugar, 1/2 cup sweetened condensed milk and 2 tablespoons shortening. Beat at high speed until glossy and of desired spreading consistency. Spread over warm cake. Sprinkle with nuts and marshmallows. Drizzle with chocolate syrup. Serve warm or cool completely

2359

kcal

Calories

165

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: CAKE, Crisco(R) Flour No-Stick Spray, 1 cup Crisco(R) Butter Shortening, OR, and more.

Yes, Marshmallow Nut Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Marshmallow Nut Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions