Mom'S Marshmallow Fudge Cake
- CAKE
- 1 egg
- 1 cup light brown sugar
- 1/4 cup butter
- 3/4 cup 2% low-fat milk
- 3/4 cup flour
- 1 pinch salt
- 1 1/2 cups mini marshmallows
- nuts (of your choice, I don't use any in mine) (optional)
- FUDGE TOPPING
- 1/2 cup butter
- 1 cup light brown sugar
- 1/4 cup 2% low-fat milk
- 1 1/2 cups powdered sugar
- CAKE INSTRUCTIONS.
- Preheat oven at 325u0b0F Mix all ingredients together in bowl (for the exception of the marshmallows!) and pour in a 8-inchx8-inch cake pan and bake for 15 to 20 minutes (you can test your cake by sticking a toothpick in the middle and if it comes out clean, it's done!).
- Take your cake out of the oven and immediately cover your cake with a row of the mini marshmallows. This will make the marshmallows soften.
- FUDGE TOPPING INSTRUCTIONS.
- Cook on the stove top (butter, light brown sugar and milk) and boil on medium heat for five minutes. Take off the stove and cool in it's cooking pan for approximately 15 minutes. Add the powdered white sugar and mix well. Pour the mixture (should be liquidy) on top of the marshmallow cake and cool on the counter or refrigerator before eating! :-).
cake, egg, light brown sugar, butter, milk, flour, salt, marshmallows, nuts, topping, butter, light brown sugar, milk, powdered sugar
Taken from www.food.com/recipe/moms-marshmallow-fudge-cake-302422 (may not work)