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Recipe by Nitra Ladies Auxiliary

Marshmallow Cream Cake

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Marshmallow Cream Cake
Parve Parve
Medium Medium
18 Servings
Allergens

Contains

- Gluten - Wheat - Peanuts - Egg
2 Hours
Diets
- Vegetarian - Pescatarian

Ingredients

Cake

Topping

  • 3 and 1/2 cups rice crispies, crushed

Directions

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.

Credits

Photography and styling by Periphotography.com

Recipe tags

chocolate chocolate cakes dairy free marshmallows non-dairy desserts pareve parve peanut butter rice crispies rice krispies
Marshmallow Cream Cake

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TM
TM
2 years ago

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!

1
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