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PREPARE CAKE: In a mixing bowl, place cake mix, water, oil, and eggs; beat until well combined. Pour batter into a greased 9×13-inch baking pan. Bake at 350 degrees for 30-35 minutes, or until cake tests done with a wooden pick. Remove cake from oven and immediately pour marshmallows evenly over the top.
Not only did distribution go national, but at the same time food scientists at General Foods were working hard to develop the first line of fresh-baked fat-free cakes and pastries. When those products hit store shelves in 1989, the fat-cutting fad was in its infancy, and Entenmann’s was able to grab a big chunk of the market.
Tender-and-tasty chocolate cake topped with a layer of gooey, melty marshmallow and rich chocolaty-fudgy icing. It’s pure chocolate deliciousness! In a mixing bowl, place cake mix, water, oil, and eggs; beat until well combined. Pour batter into a greased 9×13-inch baking pan.
The marshmallows will melt a bit from the heat of the warm cake below, and rich boiled icing above. Pour a rich boiled chocolate icing all over the top, sealing that layer of marshmallows in a coating of chocolate deliciousness. The result?
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