Marshmallow Cream Cake

5
(4)
  • Cooking and Prep: 2 h
  • Serves: 18
  • Contains:

Ingredients (11)

Cake

Topping

Start Cooking

Prepare the Cake

  1. Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with Gefen Parchment Paper.

  2. Beat eggs with sugars. Reduce speed, add remaining ingredients, mixing well.

  3. Pour into the prepared cookie sheet and bake for 25 to 30 minutes. Cool.

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.

Credits

Photography and styling by Periphotography.com



  • Shaindy H.

    Posted by Sf4616 |2021-10-21 20:36:26
    Replies:
    0
    0
  • Shaindy H.

    Posted by Sf4616 |2021-10-21 20:36:28
    Replies:
    0
    0
  • TM

    Posted by TM |2021-10-13 14:44:39
    Replies:
    1
    0
  • TM

    This is a classic- we always had this cake growing up, my mother still makes this for Yom Tov. Best when semi-frozen- finger licken' good!
    Posted by TM |2021-10-13 14:47:27
    Replies:
    1
    0
 
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  • TM

    This is a classic- we always had this cake growing up, my mother still makes this for Yom Tov. Best when semi-frozen- finger licken' good!
    Posted by TM |2021-10-13 14:47:27
    Replies:
    1
    0
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