Ingredients for Wilbur Cocoa Marshmallow Cake
- Dutch Processed Cocoa Powder
- 1 ½ cups granulated sugar
- 1 cup boiling water
- 4 large eggs, separated
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Marshmallow frosting or whipped cream (optional)
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How to Make Wilbur Cocoa Marshmallow Cake
- Preheat oven to 325°F (160°C).
- In a large bowl, whisk together 1 cup unsweetened Wilbur cocoa powder and 1 ½ cups granulated sugar.
- Gradually add 1 cup boiling water to the cocoa mixture, whisking constantly until the sugar is completely dissolved. Set aside to cool slightly.
- In a separate bowl, beat 4 large egg yolks until light and pale.
- Gently fold the egg yolks into the cooled cocoa mixture.
- In a separate bowl, sift together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a clean bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold the egg whites into the batter until just incorporated.
- Grease and flour an 11x7 inch glass baking dish. Pour in the batter and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting. For a layer cake, cut the cooled cake horizontally into two layers and frost with your favorite marshmallow frosting or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
100g
Fat
5g
Carbs
11g
