ChocoMallow Cake

Well, yesterday was truly a bad day for me! First I almost got run off the road/side swiped by a young 'lady' driving a mini-van chatting away on her cell phone. Then  I get home and Abe tells me my email account had been hacked. And a few other little things just piled up on top of each other......and I ranted and raved and did some Kitchen Therapy.....and this is what I came up with.

CHOCOMALLOW CAKE

Makes 12 Servings

1 Serving = 4 PointsPlus™



1 cup all-purpose flour
1 cup whole wheat flour
2 cups Splenda granulated
1/2 cup light butter
1 cup diet root beer soda
2 TBSP cocoa powder
1/2 cup fat-free egg substitute
1/2 cup fat-free buttermilk
1 tsp. baking soda
1 tsp vanilla
2 cups mini marshmallows

Preheat oven to 350º. Spray 13x9x2 baking dish.

In a large bowl, stir together the flours and Splenda. Set aside.

In a medium saucepan, combine the light butter, diet root beer and cocoa powder. Cook & stir over medium heat until the butter melts. Pour over flour mixture. Add egg substitute, buttermilk, baking soda & vanilla. Mix well. Stir in marshmallows.

Pour into sprayed baking dish. Bake 30 – 35 minutes or until a wooden toothpick inserted in the center comes out clean.

What a fun cake! The marshmallows that are inside the cake melt into it and leave little holes! It's so chocolatey and moist. Really needs no frosting or icing. I think this cake is better the second day. I had a piece of it last night, but the piece I had for breakfast today (see the pic above with the cup of coffee) was even better.

Enjoy!!!

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!

Jan