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Parve
Easy
12-14 Servings
Allergens 
1 Hour, 20 Minutes
Diets
Addictive, easy, and packed with a wonderful combination of flavors. Need I say more? This throwback dessert is never out of style in my book.
2 cups all-purpose flour, such as Glicks
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted margarine
1/3 cup Gefen Cocoa Powder
1 cup water
1/2 cup non-dairy creamer
1 tablespoon white vinegar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 and 1/2 cups Gefen Mini Marshmallows, divided
1/4 cup (1/2 stick) unsalted margarine
1/3 cup Gefen Cocoa Powder
1/2 cup non-dairy milk or non-dairy creamer
1 tablespoon white vinegar
16 ounces Gefen Confectioners’ Sugar
1 teaspoon vanilla extract
pinch of salt
3/4 cup chopped nuts, such as pecans or walnuts, lightly toasted
Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9 x 13-inch baking pan.
Sift flour, sugar, baking soda, and salt into a medium bowl.
Melt margarine in a small pot over low heat. Add cocoa powder and water, whisking until blended, and bring to a boil. Add boiling cocoa mixture to the dry ingredients and stir until just combined. Add non-dairy creamer, vinegar, eggs, and vanilla and stir until smooth. Pour into the prepared baking pan and spread into an even layer.
Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out with moist crumbs. Sprinkle two cups mini marshmallows over the warm cake.
Melt margarine in a medium saucepan. Whisk in cocoa powder, non-dairy milk, and vinegar, and bring to a boil. Remove from heat and add confectioners’ sugar, vanilla, and salt and stir until very smooth. Pour warm icing over the marshmallows on warm cake and sprinkle with remaining half cup mini marshmallows and nuts. Let cool to lukewarm before serving.
Photo and Styling by Chay Berger
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