Chocolate Buttermallow Cake

Ingredients

Cake

• 1 (18.25 ounce) box devil's food cake mix*
• 1/2 cup chopped nuts
• 1/2 square unsweetened chocolate

Butterscotch Filling

• 1 cup firmly packed brown sugar
• 3 tablespoons all-purpose flour
• 3/4 cup light cream
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Marshmallow Frosting

• 2 egg whites
• 1 1/2 cups granulated sugar
• 1/4 teaspoon cream of tartar
• 1 tablespoon light corn syrup
• 1/3 cup water
• 3/4 cup Marshmallow Creme

Instructions

Cake

1. ake cake mix in a 13 x 9 x 2-inch pan as directed on the box. Let cool.
2. Spread Butterscotch Filling over top of cooled cake to within 1/2 inch of the edge.
3. Sprinkle nuts over filling.
4. Frost sides and top of cake with Marshmallow Frosting.
5. Melt unsweetened chocolate; dip back of spoon into chocolate to form swirls on frosting.

Butterscotch Filling

1. In a medium saucepan, mix brown sugar and flour. Gradually stir in cream. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
2. Remove from heat; blend in butter and vanilla extract. Cool.

Marshmallow Frosting

1. In the top of a double boiler, combine egg whites, sugar, cream of tartar, corn syrup and water. Place over boiling water; beat until stiff peaks form, scraping pan occasionally.
2. Remove from heat; add Marshmallow Creme. Beat until of spreading consistency.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.