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Chocolate Buttermallow Cake



  • 1 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 or margarine
  • 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


  1. Cake: Bake 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.
  6. Butterscotch Filling: In a medium saucepan, mix brown sugar and flour. Gradually stir in cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  7. Remove from heat; blend in butter or margarine and vanilla extract. Cool.
  8. Marshmallow Frosting: 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.
  9. Remove from heat; add Marshmallow Creme. Beat until of spreading consistency.