Week 5 :: Moist Chocolate Cake with Marshmallow Fondant

The 2011 Super Bowl Cake!

This cake is made from my favorite chocolate cake recipe that was passed down through my sorority, creamy chocolate frosting, and marshmallow fondant.  This combination is time consuming but worth it for a special occasion.

Moist Chocolate Cake

::Prep Time:: 10 minutes

::Bake Time:: 45-50 minutes

::Yields:: 12 servings

::Ingredients::

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup baking cocoa
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 2 eggs
• 1 cup brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 tsp. vanilla extract

::Directions::

1. Preheat oven to 350 degrees
2. Mix the first six ingredients in a large mixing bowl.
3. Add the eggs, coffee, buttermilk, oil and vanilla and beat on medium speed for two minutes.
4. Grease and flour cake pan; preferably a 10-inch fluted tube pan.
5. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted into the center comes out clean.
6. Cool for 10 minutes in pan before removing to a wire rack to cool completely.
7. Dust with confectioners' sugar or decorate as desired.

Creamy Chocolate Icing
All recipes

::Prep Time:: 15 minutes

::Yields:: 12 servings

::Ingredients::

• 2 3/4 cup confectioners' sugar
• 6 Tbs. baking cocoa
• 6 Tbs. butter, softened
• 5 Tbs. evaporated milk
• 1 tsp. vanilla

::Directions::

1. Mix together the sugar and cocoa, set aside.
2. In a large mixing bowl, cream the butter. Gradually beat in sugar and evaporated milk, alternating.  Beat in vanilla until light and fluffy.

::Note:: I halved this recipe for the above cake. I also added more condensed milk to make the filling a bit smoother.

Marshmallow Fondant
All recipes

::Prep time:: 30-40 minutes

::Ready In:: 8 hours

::Yields:: 12 servings (I had almost double what I needed for this cake)

::Ingredients::

• 1/4 cup butter
• 1 (10.5 ounce) package mini marshmallows
• 4 Tbs. water
• 1 tsp. vanilla extract
• 2 pounds confectioners sugar (with 1-1.5 cups reserved)

::Directions::

1. Place butter in a shallow bowl and set aside.
2. Place marshmallows in large microwave safe bowl and microwave on high for 45 seconds-1 minute.  Stir the water and vanilla extract into the hot marshmallows, stir until smooth.
3. Slowly beat in confectioners sugar one cup at a time (note: towards the end this is going to get really stiff and unable to stir.)  
4. Place dough on surface dusted with powdered sugar. Cover hands thoroughly in butter.  Begin kneading dough, adding powdered sugar to surface and butter to hands as needed.  Knead dough until dough is no longer sticky, about 5-10 minutes.
5. Add food coloring to portions of icing as desired and need until color is consistent.  
6. Roll fondant into a ball and wrap tightly in plastic wrap. Refrigerate overnight.
7. Top use, allow fondant to come to room temperature and roll out onto a surface dusted with powdered sugar.

::Note:: If you want to cut out unique designs I suggest the Wilton Cutter/Embosser.  Once you mark your design it makes cutting it a breeze.  For the logos I printed them out on the computer, placed them on tip of the fondant and used a toothpick to punch through the paper and mark the design onto the fondant before cutting.

If you're interested in the football cake pan click here.  Visit Wilton for other great baking accessories!