Chocolate Buttermallow 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|
|Red food coloring||1 Teaspoon|
|For marshmallow frosting:|
|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.