This cake has a story behind it. It was about 10 years ago and we were at the annual spaghetti dinner/dessert auction fundraiser for the youth group of our church. Before they served dinner, you had a chance to walk by the dessert tables and get a peek at all the yummy treats that were going to be up for auction. Before I sat down to eat that night, I knew exactly what desserts I would be bidding on. As soon as I laid my eyes on this yummy chocolate creation, I knew it was one of the desserts I wanted. The bidding began at something like $5 and I just kept increasing my bid every time someone would outbid me. Well it came down to a bidding war between me and our good friends the Proctors and I was not about to lose. End result — I WON! I don’t even remember what I ended up paying, I think it was something like $30 and after tasting one bite of this cake, I knew it was worth every penny I spent!
This cake is a definite game changer! Seriously it is soo good! The frosting is amazing, sinful, divine, etc. . . .but you should heed this WaRniNg: This cake uses a whole pound of butter. . . . so if you have you have something against butter, then Do nOt MaKe tHis CaKe!!
P.S. I do on occasion only use one stick of butter instead of two in the frosting, but either way the frosting is sinful!!
- 2 cups sugar
- 1 cup butter
- 4 large eggs
- 1 1/2 cups flour
- 1/2 cup cocoa
- 1/4 tsp. salt
- 2 tsp vanilla
- 1 jar (13 oz) marshmallow cream
- 1 cup butter , melted
- 4 3/4 - 5 cups powdered sugar
- 1/3 cup cocoa
- 1 tsp. vanilla
- 1/2 cup evaporated milk
CAKE:Preheat oven to 350 degrees.
Cream butter and sugar together. Add vanilla and eggs, one at a time beating well after each.
Mix flour, cocoa, and salt together, add to creamed mixture.
Spread into a greased 11x15 inch jelly roll pan. Bake for 20-23 minutes. DO NOT OVER BAKE!
Let cool completely and spread marshmallow cream on top.
Pour frosting over marshmallow cream and spread evenly on top.
Combine all ingredients and mix until smooth. **This frosting is not super thick. You want it to be "pourable."
You can make this in a 9x13 pan, you'll just need to increase the cooking time by about 7-10 minutes. I like it best in the jelly roll pan, but either way works.