I’m heading to D.C. and Philly this week, but first, it’s chocolate cake time. But it’s not just any chocolate cake, it’s Satan Chocolate Pound Cake with Chocolate-Marshmallow Frosting. Don’t ask me why I was baking a cake while we’re having a ridiculous heat wave here in the NYC tri-state area. I just had a craving. This killer recipe comes from a classic, My Mother’s Southern Desserts by James Villas. The book isn’t easy to come by, but it’s worth a search.
It’s a really nice pound cake recipe, which I underbaked a little bit (because I like it that way). The frosting is a little ridiculous:
2 cups sugar
5 ounces evaporated milk
10 large marshmallows
1 stick butter
6 ounces (1 cup) chocolate chips
1 teaspoon vanilla extract
You combine the sugar, evaporated milk, and marshmallows in a large, heavy saucepan, bring to a boil, and cook (stirring a lot) for 6 minutes. Then remove from the heat, add the butter, chocolate chips, and vanilla, and beat with a wooden spoon for about 10 minutes. It’s a lot of work, but as soon as you stop, it starts to harden on top. In fact, this is a tough frosting to spread. As soon as you pour it on the cooled cake, it hardens up. So either you just pour the frosting on the top of the cake with a little running down the sides, or you spread it around in a little bit messy of a way. I went for messy, with some chocolate sprinkles on top. Or do you call them jimmies?