I can’t believe it has been 2 weeks since I’ve last updated Fallon’s Cucina. My bad! It literally does not feel like it has been that long. I set some time to get this post together because 1) today is February 29th, 2012 and 2) it was time to get a more updated post. I couldn’t miss out on today because we won’t have another leap year for 4 more years. Happy Birthday to whoever is actually born on a leap year. I always wondered how that works? How old can you really be if your birthday only comes every 4 years? Hmmm ;)
Today I have a recipe for you which is easy to put together but ended up turning out to be something completely different. Remember those rolo cake mix bars I made? They were so good, I wanted to change them up and do something different. Like using a chocolate cake mix and adding marshmallows, caramel sauce and pecans. Sounds delicious right? Well the bars ended up turning into this gooey, lava like cake. These definitely required a spoon for consumption, unless you like sticky fingers! As much as I wanted to call this mess a flop, it actually turned out to be a delicious lava like cake.
I baked them for over 30 minutes because I thought the cake was still not cooked through but it just continued to stay gooey. I realized I might of gone a bit overboard when it came to the caramel sauce and it is what kept the cake so moist and lava like. Which isn’t a bad thing!
It was enjoyed throughout the night at my best friend’s house. I couldn’t stop picking at them either. The toasted marshmallows are the best part. I’d recommend this cake to someone with an urgent sweet tooth because this cake will solve all those problems.
Gooey Chocolate Cake mix with Marshmallows, Caramel and Pecans
1 box (18.25oz) chocolate cake mix
1 (5oz) can evaporated milk (I used reduced fat)
1/4 cup unsalted butter, melted
2 cups mini marshmallows
1/4 cup caramel sauce, warmed
1/4 cup pecans, chopped
Preheat oven to 350 degrees. Spray a 9x13in pan with cookie spray. With a mixer, beat cake mix, evaporated milk and butter until combined. Mixture will be thick and sticky.
Divide batter in half and press 1 half onto the bottom of the pan. Bake until just set, approximately 8-9 minutes.
Remove base from oven and place marshmallows, caramel sauce and pecans on top. Drop remaining batter on top of marshmallow mixture in teaspoon sized amounts. Bake for 30 minutes longer until marshmallows are toasted and cake mix is cooked through but still fudgy.
Cool and serve by scooping into a bowl and if your feeling extra frisky, serve with vanilla ice cream!
Hope everyone has a great day today! I’m glad it is already the middle of the week. I’m so ready for my days off. ;)