Recipes

Serves 16
Prep: 1 hr Bake & Cook: About 55 min
Chill: About 30 minutes
Planning Tip: The cake can be baked and the frosting made up to 1 day ahead. Wrap cake, cover fristing and store both at room temperature.
1 1/4 cups unsweetened cocoa powder
1 cup boiling water
1 1/2 sticks (3/4 cup) butter, softened
2 cups granulated sugar
2 large eggs
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp each vanilla extract and salt
1 cup reduced fat sour cream
1 2/3 cups all-purpose flour
FROSTING
1 1/2 sticks (3/4 cup) butter
Scant 2 cups miniature marshmallows
3 cups confectioners' sugar
3/4 cup unsweetened cocoa powder
1 tsp vanilla extract
3 to 4 Tbsp milk
TOPPING
2/3 cup each minature marshmallows, semisweet
chocolate chips and coarsely chopped pecans

1. Heat oven to 325' F. Coat two 8x2-in or 9-in round cake pans with nonstick spray. Line bottoms with wax paper.
2. Stir cocoa powder and boiling water in a medium bowl until smooth. Let cool.
3. Meanwhile, in a large bowl with mixer on mediun speed, beat butter, sugar, eggs, baking powder, baking soda, vanilla and salt 3 minutes or until light and fluffy. Add dissolved cocoa and sour cream; beat until blended. On low sugar, beat in flour just until blended. Spoon into prepared pans; smooth surface.
4. Bake 50 to 55 minutes until wooden pick inserted in centers comes out clean (the cakes will fall slightly but evenly, and will have tiny cracks on top). Cool in pans on a wire rack 10 minutes. Invert on rack, remove wax paper and cool completely.
5. Meanwhile, make frosting: Melt butter in a large saucepan over low heat. Add marshmallows; stir until melted. Remove from heat; stir in confectioners' sugar, cocoa powder, vanilla and 3 Tbsp milk until blended and smooth. Scrap into a large bowl. Cover and refridgerate 30 minutes or until cold and very firm. Beat with mixer on high speed 3 minutes, gradually ading up to 1 Tbsp milk if needed, until smooth and creamy.
6. To assemble: Place one cake layer on serving plate; top with 3/4 cup frosting. Top with second layer; coat cake with rest of frosting, making swirls with back of a spoon.
7. Topping: Mix ingredients in a small bowl. Press a 1 and 1/2 in. border around top of cake and the rest on the sides.

Per serving: 538 cal, 6 g pro, 77 g car, 5 g fiber, 27 g fat (14 g sat) 79 mg chol, 430 mg sod