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Chocolate Buttermallow Cake

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For cake
  Cake flour/All purpose flour 1 3⁄4 Cup (28 tbs) (Do Not Use Self Rising Flour)
  Sugar/1/2 cup sugar plus 6 packets sweet 'n low 1 Cup (16 tbs)
  Brown sugar/1/4 cup brown sugar plus 2 teaspoon sweet 'n low brown 1⁄2 Cup (8 tbs)
  Baking soda 1 1⁄2 Teaspoon
  Lite salt 3⁄4 Teaspoon
  Low fat buttermilk 1 1⁄4 Cup (20 tbs)
  Liquid butter buds/1/2 cup promise ultra fat free margarine 1⁄2 Cup (8 tbs)
  Egg beaters 2 , beaten
  Cocoa 6 Tablespoon, mixed with 2 tablespoons liquid butter buds / chocolate paste
  Liquid butter buds/Chocolate paste 2 Tablespoon
  Vanilla 1 Teaspoon
  Red food coloring 1 Teaspoon
For marshmallow frosting:
  Egg whites 2
  Sugar/1 cup sugar plus 6 packets sweet n low 1 1⁄2 Cup (24 tbs)
  Cream of tartar 1⁄2 Teaspoon
  Light corn syrup 1 Tablespoon
  Water 1⁄3 Cup (5.33 tbs)
  Marshmallow creme 3⁄4 Cup (12 tbs)
  Grape nuts cereal 1⁄2 Cup (8 tbs)
For butterscotch filling
  Light brown sugar 1⁄2 Cup (8 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Lite salt 1⁄4 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Liquid butter buds 1 Tablespoon

Cake: Heat oven to 350°F.
Spray a 13x9x 2-inch casserole dish with Pam Spray.
Measure all ingredients into a large mixer bowl.
Blend 1/2 minute on low speed.
Beat 3 more minutes on high speed.
Pour into prepared casserole dish.
Bake 40 minutes or until toothpick inserted comes out clean.
Filling: Stirtogether sugar, cornstarch, and salt.
Stir in water.
Cook, stirring constantly, until mixture thickens.
Boil and stir one minute.
Stir in Butter Buds.
Frosting: Combine egg whites, sugar, cream of tartar, syrup, and water in top of double boiler.
Place over boiling water; beat with rotary beater until stiff peaks form, scraping pan occasionally.
Remove from heat.
Add marshmallow creme and beat until you reach desired consistency.
Assembly: After cake is cooled, spread butterscotch filling on top.
Frost entire cake with marshmallow frosting.
Sprinkle Grape-Nuts cereal on top.

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Chocolate Buttermallow Cake Recipe