Page 457 - Chocolate Cake Doctor

F R O S T I N G S 439

CHOCOLATE MARSHMALLO
CHOCOLATE MARSHMALLOW W

FROSTIN
FROSTING G

se this wonderful frosting 2 cups confectioners’ sugar
1 ⁄2 cup unsweetened cocoa powder
on the Incredible Mocha
3 ⁄4 cup marshmallow creme
Melted Ice Cream Cake
4 tablespoons ( ⁄2 stick) butter
1
(page 114) and other pound cakes 1 ⁄4 cup whole milk
when you want a chocolate topping 1 teaspoon pure vanilla extract
that tastes great, looks elegant, and
1. Sift the sugar and cocoa powder to-
transports well. gether into a large mixing bowl. Set the
bowl aside.
1
MAKES 1 ⁄ 2 CUPS, ENOUGH TO FROST
2. Place the marshmallow creme, butter,
A BUNDT CAKE, TUBE CAKE,
and milk in a medium-size heavy sauce pan
13- BY 9-INCH CAKE,
OR 24 CUPCAKES, OR TO THINLY over medium-low heat. Stir until the butter
FROST A 2-LAYER CAKE and marshmallow creme have melted, 2 to
PREPARATION TIME: 10 MINUTES 3 minutes. Remove the pan from the heat.
Pour the sugar-cocoa mixture over the
marshmallow mixture. Add the vanilla and
R stir until the frosting is smooth and satiny.

the Cake Mix Doctor says 3. Use to frost the cake or cupcakes of
your choice.
This frosting needs to be spread on
while it is warm, so have your cake
ready before getting the frosting
started. If it gets hard, return it to low
heat and stir until it is spreadable again.