Years ago when I was younger and had more energy, I frequently made a marvelous chocolate cake. It was really superb, but very labor intensive and time consuming. For example, it had to be baked in a pan lined with a well buttered brown paper bag cut to the exact size of the pan. This was essential to its success.
It required sour cream, butter, lots of brown sugar and many squares of dark chocolate melted to a very specific temperature and then carefully beaten for just the right length of time into a rich velvety fudge frosting.
At the moment I am unable to locate this precious old recipe originally clipped from a worn yellowed newspaper. I am sure it will show up again someday. Until then I have put together a recipe I like making. It doesn’t begin to compare or compete with Miss Simpson’s authentic prize winner, but it is fast, easy, has ice cream baked into it and satisfies many chocolate lovers who have never tasted the old favorite one I used to make.
Suppose we just call it Chocolate Marshmallow Ice Cream Sunday Cake.
CHANGE SERVING SIZE
- Chocolate Marshmallow Ice Cream Sunday Cake
- 1 chocolate cake mix
- 1 tsp. vanilla
- 1 cup water
- 3 egg(s) beaten
- 1 pint ice cream soft (flavor of your choice)
- 2 cups chocolate semi-sweet
- 1 cup half and half room temperature
- 1 tsp. almond extract
- Preheat oven to 350 degrees.
- Follow cake mix directions on box.
- Bake for 40 minutes.
- Remove from oven and while still hot cover top with at least 20 marshmallows sliced in half crosswise.
- Let melt and cool.
- Remove to serving plate and pour hot ganache over the top and down the sides.
- Sprinkle with your favorite nuts.
- Heat half and half in top of double boiler to scalding point. Do not boil – add chocolate chips and stir until thoroughly melted.
- Add flavoring and pour immediately on to cake.
- Tip: If you melt the chocolate chips first and then add cold half and half the chocolate will seize up. The half and half needs to be the same temperature as the chips before heating or warmer.