While we have many favorites actors and actresses on the Hallmark Channel, one of our favorites is Lacey Chabert. On Hallmark she is known for the “All of My Heart” movies, “Matchmaker Santa”, and “A Royal Christmas”, just to name a few. As a child she starred on Broadway as Young Cosette in “Les Mis” and was cast on “Party of 5” at age 11.

In advance of the debut of her most recent Hallmark Channel movie, “Love, Romance, and Chocolate”, Chabert made an appearance on the Hallmark Channel’s daytime talk show, “Home and Family”. On the show, she shared her recipe for Chocolate Covered Marshmallow cake. The recipe looked so delicious, I just had to make it!

I whipped it up Lacey Chabert’s Chocolate Covered Marshmallow Cake last week and took it to church. It was a huge it, but several people agreed with me that the icing is too sweet and it would be even better as a S’mores cake…so I may have to switch this one up in a future post!

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Lacey Chabert’s Chocolate Covered Marshmallow Cake

Lacey Chabert’s Chocolate Covered Marshmallow Cake brings together a brownie-like cake with mini marshmallows and a sweet chocolate icing to the delight of kids and adults alike.

Course Dessert

Cuisine American

Keyword cake, chocolate, marshmallow

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 24

Author Lacey Chabert

Ingredients

Cake

• 1 cup butter softened
• 4 TBS unsweetened cocoa powder
• 2 cups granulated sugar
• 3 tsp vanilla extract
• eggs
• 1 1/2 cups self-rising flour
• 16 oz mini marshmallows
• 1 cup chopped pecans optional

Icing

• 4 TBS unsweetened cocoa powder
• 5 TBS butter
• 4 cups confectioner’s sugar
• 1/2 cup evaporated milk
• 3 tsp vanilla extract

Instructions

• Preheat oven to 350°F.
• Grease and flour a 9×13″ pan.

Cake

• In a mixer cream together the butter and sugar.
• Add eggs to butter mixture one at a time, mixing well with each addition.
• Add vanilla and mix.
• In a separate bowl, mix together the flour and cocoa.
• Add the cocoa mixture to the butter mixture and mix well.
• Fold in pecans (if using).
• Pour batter into prepared pan and bake for 30-35 minutes until toothpick comes out clean. Don’t Over Bake!
• Remove cake from oven and immediately pour bag of marshmallows of the cake so they can melt a bit.

Icing

• In a medium sauce pan, melt butter.
• Add sugar, vanilla, cocoa, and evaporated milk. Mix well.
• Pour the icing over the marshmallows and spread evenly, if desired. The marshmallows will continue to melt.

I had trouble getting all of the powdered sugar incorporated into the icing, it was a bit chunky, and I only used 3 1/2 cups of confectioner’s sugar. Even then, we found the icing was too sweet, even for my tastes. It also tasted like a boring flavor combination. I love chocolate and marshmallows but something was missing. I believe what was missing was the typical crunch of graham crackers.

I guess we can’t eat 2/3 of a s’more and be happy, we want all 3 flavors in combination! I am excited to put my own spin on Lacey’s original recipe.

What about you? Do you think you will need all 3 flavors to really enjoy this cake?

The post Lacey Chabet’s Chocolate Covered Marshmallow Cake appeared first on The Mom Maven.