Food recipes
Crazy Crater Chocolate Marshmallow Moon Cake
Crazy Crater Chocolate Marshmallow Moon Cake Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated cocoa, dry powder, unsweetened leavening agents, baking soda salt, table oil, olive, salad or co...
Crazy Crater Chocolate Marshmallow Moon Cake
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
oil, olive, salad or cooking
vinegar, distilled
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, marshmallows
Directions:
Preheat oven to 350 degrees.
In an 8" round cake pan, mix together the
flour, sugar, cocoa, baking soda and salt.
With a spoon, dig one 1 1/2" and two 3/4" holes in the flour mixture.
Put the oil in the big hole and vinegar and vanilla in the small holes.
Pour the milk over everything and mix to the consistency of mud.
Bake for 15 minutes, then sprinkle on the marshmallows.
Continue baking for 10 to 15 minutes, or until the center springs back when pressed lightly and the marshmallows have melted into tan "moon rocks" (hence the name of the recipe).
Set the pan on a rack to cool and serve right out of the pan.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
oil, olive, salad or cooking
vinegar, distilled
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, marshmallows
Directions:
Preheat oven to 350 degrees.
In an 8" round cake pan, mix together the
flour, sugar, cocoa, baking soda and salt.
With a spoon, dig one 1 1/2" and two 3/4" holes in the flour mixture.
Put the oil in the big hole and vinegar and vanilla in the small holes.
Pour the milk over everything and mix to the consistency of mud.
Bake for 15 minutes, then sprinkle on the marshmallows.
Continue baking for 10 to 15 minutes, or until the center springs back when pressed lightly and the marshmallows have melted into tan "moon rocks" (hence the name of the recipe).
Set the pan on a rack to cool and serve right out of the pan.