Marshmallow meringue swirls and an extra layer of luscious chocolate cake take this down-home dessert to new heights, creating a charming twist on a classic Southern delish
1 (16.5 oz.) pkg. devil’s food cake mix
1 cup chopped pecans
1 cup mini chocolate chips
3 large egg whites
1 cup marshmallow cream, like Marshmallow Fluff
1 1/2 cups fudge topping, heated and divided
2 cups whipped topping*
Heat oven to 350°F. Prepare cake mix as package directs, adding pecans and chips; divide batter evenly between 2 greased 8" cake pans. Bake 20 min. or until done. Let cool 8 min. Remove from pan; let cool completely, adding pecans to sides, if desired.
For meringue: Using mixer on medium speed, beat egg whites 3 min. or until soft peaks form; fold in marshmallow cream. Beat 3 min. or until firm peaks form.
Heat broiler. Place 1 cake on baking sheet; pipe meringue on cake top as desired. Broil 30 sec. or until peaks are light brown; let cool. Place second cake on platter; top with 1 cup fudge topping, whipped topping, then other cake layer. Drizzle with remaining fudge sauce. Garnish as desired.
*Or after removing cake layers from oven, immediately top one with 1 1/4 cups mini marshmallows and let melt.
Active time: 20 min.
Total time: 1 hr.
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