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Marshmallow Cream Cake



Prepare the Cake

1. Beat eggs with sugars. Reduce speed, add remaining ingredients, mixing well.
2. Pour into the prepared cookie sheet and bake for 25 to 30 minutes. Cool.
3. Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with Gefen Parchment Paper.

Prepare the Topping

1. Spread a thin layer of marshmallow cream onto cake. Refrigerate for one hour.
2. In double boiler, melt chocolate and peanut butter. Remove from heat and add rice crispies, mixing until completely coated.
3. Spread topping over cake. Chill. Cut into circles or squares.


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