If you’re looking for a last minute Super Bowl cake, I’ve got you covered!
This is the fastest, most convenient, and economical cake I know of. And you probably have all the ingredients in the pantry right now — well, at least for the cake. You may or may not have everything for The Cake Mix Doctor’s Marshmallow Frosting (shiny!), but this cake can be draped in just about anything including a basic chocolate ganache.
The “super secret” source of this recipe is Hershey’s, but I got it years ago from my cousin, Julie. We usually make it as cupcakes or layers, but I’ve been on a Bundt cake kick and wanted to use a fluted pan. For the cocoa powder, I used natural, but Dutch process also works well. And if you prefer using buttermilk in place of milk or coffee in place of water, go for it. The only thing to watch carefully is the time. Mine was done in 45 minutes, but sometimes it takes up to 55.
- 1 3/4 cups (8 oz) all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder, natural type
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup milk or buttermilk (see note if using buttermilk)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water (or coffee)
- 2 cups powdered sugar
- 1/2 cup unsweetened natural or Dutch cocoa powder
- 3/4 cup small or 6 large marshmallows
- 1/3 cup plus 2 tablespoon of milk
- 4 tablespoons of unsalted butter
- 1 teaspoon vanilla extract
- Preheat oven to 350 F. Spray a Bundt pan with flour-added baking spray.
- Mix together flour, sugar, cocoa, soda, baking powder and salt in large bowl. Add oil, milk, eggs and vanilla. Beat two minutes with electric mixer at medium speed. Stir in water until blended. Batter will be thin.
- Pour batter in the Bundt pan and bake for 45-50 minutes or until skewer or pick inserted comes out clean.
- Let the cake sit in the pan for about 10 minutes, then carefully turn it from the Bundt.
- To make the frosting, sift the sugar and set it next to the stove. Keep the cocoa powder handy, too. I don’t usually mix the two ahead of time, because I know I’ll use all of the cocoa powder, but I don’t always use every bit of sugar.
- Combine the butter, marshmallows and milk in a large (3 quart) saucepan. Heat on medium to medium low, stirring often, until melted and smooth. Remove from heat and stir in cocoa. Add about half the powdered sugar and stir well, then gradually add more until you get just the consistency you want. I usually use it all. Add vanilla and stir until smooth. Pour over the cake, letting it fall down the sides and into the center.