Chocolate Buttermallow Cake
August 18, 2017
- FOR CAKE
- FOR FILLING
- FOR ICING
- Serving Size: 1 (235 g)
- Calories 716
- Total Fat - 24.8 g
- Saturated Fat - 5.7 g
- Cholesterol - 60.1 mg
- Sodium - 718.4 mg
- Total Carbohydrate - 118.8 g
- Dietary Fiber - 1.5 g
- Sugars - 91.3 g
- Protein - 7.7 g
- Calcium - 69 mg
- Iron - 1.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Preheat oven to 350 degrees.
Grease and flour 2 9 inch round baking pan(s).
Combine all ingredients in a large mixing bowl and mix well.
Pour into prepared baking pans.
Bake 30 - 35 or until toothpick inserted in center comes out clean.
For the filling, combine sugar, cornstarch and salt in a saucepan.
Add water and stir over heat until mixture boils and thickens. Stir constantly.
Boil 1 minute, stirring, remove from heat and stir in butter. Cool.
For icing, combine egg whites, sugar, cream of tartar, syrup and water in top of double boiler.
Place over boiling water and beat until stiff peaks form. Remove from heat and add marshmallow cream. Continue to beat until spreading consistency reached.
To assemble, level top and bottom layer.
Spread butterscotch filling over bottom layer and sprinkle with the chopped nuts.
Top with top layer and ice top and sides with icing.
Dip the back of a spoon in the melted chocolate and use to form swirls on top of the cake.
Tips & Variations
No special items needed.