Marshmallow Filling

Marshmallow Filling

Ingredients:
4 regular marshmallows
2 teaspoons water

Directions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. To make the cakes, cream the butter and brown sugar with an electric mixer
until light and fluffy. Add the egg and vanilla extract and beat into the mixture.
3. Whisk together the flour, cocoa powder, baking soda, and salt. Gradually stir
the dry ingredients into the creamed mixture alternately with the buttermilk,
beating well after each addition. Stir in the chocolate chips.
4. Make 12 mounds of dough on the prepared pan using a 1/ -cup measuring cup.
4
Make sure the mounds are placed at least 6 inches apart.
5. Bake for about 12 minutes. The cakes should be puffy and spring back when
touched in the center. Let cool on wire racks before filling.
6. To make the filling, combine the marshmallows and water in a microwave-
safe bowl and melt the marshmallows on high for 30 to 40 seconds.
7. Spread the filling on the flat sides of 6 of the cakes. Let the filling set for 5 to
10 minutes before topping with the remaining 6 cakes, flat sides to the filling. The
marshmallow may firm up while you are filling the cakes—just microwave it for
a few seconds to melt it again.
8. Let the pies sit for a few minutes to set before serving. They can be stored in
an airtight container for up to 3 weeks or tightly wrapped in plastic and frozen for
up to 1 month.
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Serves 6
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ZUNI CAFÉ
Scones
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ZUNI CAFÉ IS STILL GOING STRONG AFTER DECADES IN SAN FRANCISCO. THESE SCONES
REPRESENT ITS MOTTO THAT EXCELLENCE DOESN’T HAVE TO BE FANCY, JUST THE BEST
THERE IS.
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