Chocolate Cake with Toasted Marshmallow Filling

My sister-in-law, Jen, is an amazing cook/baker. Everything she makes is good. Our whole family gets excited to see what she is going to bring to our gatherings.
She made this cake for my nephew’s birthday and it was DELICIOUS. The frosting, the filling, the cake…it was all perfection.


2 cups flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 tsp. baking soda
1 tsp. salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
2 Tbs. white vinegar
1 tsp. vanilla
2 eggs

*Preheat oven to 350 degrees. Butter the bottoms and sides of four 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper. Butter the paper.
*Sift the flour, sugar, cocoa, baking soda and salt in a large bowl. Whisk to combine. Add the oil and sour cream and whisk to blend. Gradually beat in water. Blend in vinegar and vanilla. Whisk in eggs and beat until well blended. Scrape down sides and make sure batter is well mixed. Divide evenly among the 3 pans. Bake for 30-35 minutes, or until the toothpick inserted comes out clean. Let cool in pans for 20 minutes. Invert onto a wire cooling rack, peel off paper liners and let cool completely. (Cakes are very soft so you might want to freeze them for 30 minutes before assembling).
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