This dessert is sure to be a hit at family gatherings.
Chocolate Souffle Pudding Cake
2 cups miniature marshmallows
1 standard-size box plain devil's food cake mix
3 large eggs
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2 cups (packed) light brown sugar
½ cup unsweetened cocoa powder
3½ cups boiling water
Heat oven to 375 degrees. Mist 9-by-13-inch pan with vegetable oil spray. Scatter marshmallows over bottom. Place cake mix, 1 1/3 cups water and eggs in mixing bowl. Blend on low 1 minute. Scrape sides of bowl. Increase speed to medium. Beat 2 minutes, until well combined. Pour batter into prepared pan, smoothing top with spatula. Sprinkle sugar and cocoa powder evenly over batter. Pour boiling water over top. Carefully place pan in oven on middle rack. Bake until cake is firm around edges and still jiggly in middle, and sauce is starting to bubble up around edges, 45 to 50 minutes. Cool 20 minutes on wire rack. Spoon into bowls. Top with ice cream if desired.
Yield: Serves 16.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.
