Toasted Marshmallow Cashew Chocolate Zucchini Cake
A rich decadent chocolate cake topped with toasty marshmallows, salty cashews and chocolate chips that has some deceptively healthy ingredients “hiding” inside.
I’ve been wanting to “dress up” my chocolate zucchini cake and thinking of several different variations. This one was a Rocky Road inspired. I’m not really a fan of Rocky Road ice cream, but when you put marshmallows on top of a cake, you get this lovely melty, ooey, gooey, wonderful creation like the most perfect s’more where the marshmallows are just perfectly toasted and light brown.
So I did it. And it was wonderful. The top of the cake looked like these …
See how the marshmallows get just perfectly browned and toasty? It’s just perfection if you cut the cake while it’s still warm and the chocolate chips are still melted … so good with a cup of coffee or chai. So are you hungry yet? I am … I better go get started on my next variation …
- 1 cup flour
- 3/4 cup whole wheat flour + 1/4 cup flaxmeal (or 1 cup whole wheat flour)
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cocoa
- 1 cup white sugar
- 3 eggs
- 1/4 cup oil
- 1/2 cup lowfat or nonfat plain yogurt
- 2 teaspoons vanilla
- 2 cups grated zucchini
- 1/3 cup mini chocolate chips
- About 1/2 - 2/3 cup mini marshmallows
- About 1/2 cup roasted, salted cashews
- About 1/2 cup semi-sweet chocolate chips
- Mix the dry ingredients.
- Add the liquid ingredients and stir it all together. Stir in the mini chocolate chips.
- Spray a 9×13 inch pan with cooking spray, pour in the batter and sprinkle with marshmallows, cashews and chocolate chips. Bake for 30-40 minutes at 350 or until a toothpick inserted in the center comes out clean and the marshmallows on top are a pretty toasty brown color.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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