3 squares unsweetened chocolate

1 1/2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup butter, softened
2 Jumbo eggs
1 cup whole milk
1/2 cup apple juice
2 teaspoons orange juice
2 cups flour
1 jar marshmallow cream
1 cup heavy whipping cream
1 bag milk chocolate chips
  • Heat oven to 325 degrees.
  • Generously grease a 9×13 pan.
  • Melt the chocolate in the microwave. Then add 1/2 cup of the sugar, the cinnamon and 1/2 cup of the apple juice, stirring until the sugar is dissolved. Cool.
  • Mix the baking soda into 2 teaspoons of orange juice.
  • In a large mixing bowl cream the butter with 1 cup sugar. Add eggs one at a time, beating well after each.
  • Alternate the milk and flour, sifting the flour into the cream mixture and blend until smooth.
  • Add the baking soda mixture and blend well.
  • Add the cooled chocolate mixture and blend well.
  • Pour the batter into the prepared pan.
  • Level pan by dropping on counter top to remove air bubbles.
  • Bake until springy 55-60 minutes.
  • Cool thoroughly and then invert onto platter.
  • Cut into desired shapes and sizes.
  • Slice each in half.
  • Spread marshmallow cream over bottom half and replace tops.
  • In a small sauce pan melt chocolate.
  • Whisk in heavy cream and heat until thickened.
  • Pour over tops of cakes.
  • Cool.

I’ve seen different sizes, but don’t buy it very often. Right now I have what’s left of a 13-oz. jar (big!) in the cupboard, amazon lists a 7-ounce jar…

~3 Sides of Crazy~

Thanks Melissa, that is another idea 🙂

Min, I put a fairly thin layer (though hubby would have preferred much thicker) and used about 1/2 jar. I’ve only ever seen one size – you can get different sizes?


Yum. These look delicious!

I’ve tried filling chocolate cupcakes with Cool Whip, and it resembles the filling in the packaged snack cakes. Of course, unless you fill the cakes at the last minute, they’ll have to be refrigerated. Just another idea.