Hippy Cake
That's Where it Goes
My family loves this red devil's food cake with butterscotch filling, pecans, marshmallow frosting, and chocolate swirls on top.
Category
Desserts
Cuisine
American
Main Ingredients
Baking
Occasion
Winter Holidays
Prep Time
30 min
Total Time
30 min
Ingredients
Serves 20
1 box Duncan Hines Red Devil's Food cake mix (or other brand)
3 eggs
1/3 cup cooking oil
1 1/3 cup water
1/2 cup light brown sugar, packed
1/4 cup cornstarch
1/4 tsp. salt
1/2 cup condensed milk (water will work also)
1 T. butter
1/2 cup finely chopped nuts
2 egg whites
1 1/2 cups sugar
1/4 tsp. cream of tartar
1 T. light corn syrup
1/3 cup water
3/4 cup marshmallow cream or
about 16 quartered marshmallows
1 tsp. vanilla flavoring
2 ounces chocolate chips or baking chocolate
Directions for Hippy Cake
1
Bake cake.
Bake Red Devil's food cake according to instructions on cake mix box. Amount of oil and water may vary between brands. If using a 9-x-13-in. pan, leave in pan and allow to cool, if desired, and then add filling, pecans, and cover with icing.2
Make filling.
While cake is baking, make butterscotch filling as follows: In saucepan, mix together brown sugar, cornstarch and salt. Stir in milk or water. Cook, stirring constantly, till mixture thickens and boils. Boil and stir 1 minute. Blend in butter. Cool.3
Make frosting.
While filling is cooling, make marshmallow frosting as follows: Combine egg whites, sugar, cream of tartar, syrup and water in top of double boiler. Place over a pan of boiling water and beat with electric mixer till stiff peaks form, scraping pan occasionally. Remove from heat and add marshmallow cream or marshmallows and continue beating till of spreading consistency. Add 1 tsp. vanilla and beat till blended in.4
Top cake with filling and frosting.
Spread cooled butterscotch filling on top of cooled cake. Sprinkle with chopped pecans. Spread frosting over filling.5
Decorate with melted chocolate.
Melt some chocolate chips or baking chocolate in microwave or over hot water. Dip back of spoon into chocolate and drag over top of frosting to make swirls or designs on top.Tip
I always bake this cake in a 9 x 13-in. pan. It's also good to double the filling recipe and add more nuts, for a really rich, tasty cake.
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17 Comments
Post a CommentExcellent work & hearts; thanks for sharing
Great recipe, Pat!! Thank you!!
Love the way your recipe page looks and this cake sounds delish :)
yum, yummy!
Sounds so tempting! I'm glad to hear that you bought a new house after the hardship of fixing the old. I did it in reverse, I'm afraid. First a new home, then an old... long story, but the upshot is good. The house is beautiful now and I take on projects for fun. Merry Christmas, Pat.
Thanks, Charlie. I fear I'm not getting notices from some of my faves as well, but can't get time to go through all of them and check. Lots of family problems (illness) right now plus dealing with the DePuy Hip recall mess myself. Tests have shown that while the hip involved is in place and working, it's giving me metal poisoning. May be a long process. Merry Christmas to you and yours.
OOOH, Yum. I didn't get this publication notice but found it by going through my faves. Love seeing you my friend. Merry Christmas!
Like the recipe format and the recipe sounds even better!
Thanks everyone. This was an assignment. Don't know if other recipes will turn out in this format, but I doubt it. Looks like I may actually get in without being a guest this time.
This looks like a wonderful recipe. And I really like the new writing tool (format) that makes following the recipe so easy.