This “Foot In The Fire” chocolate cake is a nostalgic, indulgent treat that feels like a warm hug. It features a moist, fudgy chocolate batter baked in a large sheet pan, creating a dense yet tender crumb. The star of the show is the hot, thick chocolate icing poured over the warm cake just before serving, which melts slightly into the surface for an incredibly rich experience. Traditionally topped with miniature marshmallows that puff up in the oven, this dessert offers a delightful contrast of textures: soft cake, gooey marshmallows, and smooth icing. It’s perfect for family gatherings, potlucks, or any occasion where you want to impress without spending hours in the kitchen.
Foot In The Fire Chocolate Cake
Description
This "Foot In The Fire" chocolate cake is a nostalgic, indulgent treat that feels like a warm hug. It features a moist, fudgy chocolate batter baked in a large sheet pan, creating a dense yet tender crumb. The star of the show is the hot, thick chocolate icing poured over the warm cake just before serving, which melts slightly into the surface for an incredibly rich experience. Traditionally topped with miniature marshmallows that puff up in the oven, this dessert offers a delightful contrast of textures: soft cake, gooey marshmallows, and smooth icing. It's perfect for family gatherings, potlucks, or any occasion where you want to impress without spending hours in the kitchen.Directions
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Preheat oven to 350°F (175°C). Grease and flour a large 12x17 inch baking sheet.
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In a large mixing bowl, whisk together the flour, sugar, and salt.
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In a medium saucepan, combine the butter, water, vegetable oil, and cocoa. Heat over medium heat, stirring constantly, until the butter is melted and the mixture comes to a boil. (Alternatively, heat in a microwave-safe container until boiling).
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Pour the hot butter mixture over the dry ingredients and mix well until smooth.
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In a separate small bowl, whisk together the buttermilk, baking soda, eggs, and vanilla extract.
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Add the wet mixture to the batter and stir until just combined.
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Pour the batter onto the prepared baking sheet, spreading it evenly.
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Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
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About 3 minutes before the cake is done, sprinkle the miniature marshmallows evenly over the top of the cake.
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Return the cake to the oven for the remaining 3 minutes to allow the marshmallows to puff and lightly toast.
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Remove the cake from the oven.
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While the cake bakes, prepare the icing: In a small saucepan or microwave-safe bowl, combine the butter, cocoa, and milk.
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Heat the icing mixture until hot enough to melt the butter, but do not let it boil.
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Stir in the vanilla extract and enough powdered sugar to reach a thick, pourable consistency.
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Immediately pour the warm icing over the hot cake, spreading it gently to cover the surface and marshmallows.
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Serve warm.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 1445.0kcal
- % Daily Value *
- Total Fat 57.4g89%
- Saturated Fat 19.7g99%
- Cholesterol 194.2mg65%
- Sodium 2669.1mg112%
- Total Carbohydrate 220.3g74%
- Dietary Fiber 7.0g29%
- Sugars 123.0g
- Protein 20.4g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
