This recipe is a combination of two different ones—the chocolate cake from my childhood and the filling from a pie I saw in a cookbook. The flavor is reminiscent of an after-dinner chocolate mint.
What You Need:
(Makes: 14 servings)
For the Cake:
3/4 cup of baking cocoa
1/2 cup of hot water
2 cups of sugar
1 & 3/4 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
1/4 teaspoon of baking powder
1 cup of milk
1/2 cup of mayonnaise
2 eggs
2 teaspoons of vanilla extract
For the Filling:
2 cups miniature marshmallows
1/4 cup milk
Dash salt
1/8 to 1/4 teaspoon peppermint extract
2 to 3 drops green food coloring, optional
1 cup heavy whipping cream, whipped
For the Topping:
1 cup (6 ounces) of semisweet chocolate chips
1/3 cup of heavy whipping cream
What to Do:
STEP 1) In a small bowl, combine the cocoa and water until smooth; set aside. In a large bowl, combine the sugar, flour, baking soda, salt and baking powder. Add the milk, mayonnaise, eggs, vanilla and cocoa mixture; beat on medium speed for 2 minutes.
STEP 2) Pour the batter into three greased and floured 9 inch round baking pans. Bake at 350 degree for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
STEP 3) Make the filling: by combining the marshmallows, milk and salt in a small saucepan; cook and stir over low heat until marshmallows are melted. Remove from the heat; stir in peppermint extract and food coloring if desired. Transfer to a bowl; refrigerate until chilled.
Fold in whipped cream. Place bottom cake layer on a serving plate; spread with a third of the filling. Repeat layers twice.
STEP 4) Make the topping: by combining the chocolate chips and cream in a small saucepan; cook and stir over low heat until chips are melted. Drizzle over top and down sides of cake. Store cake in the refrigerator.
STEP 5) Happy St. Patrick’s Day & Enjoy!
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