Preparation time: 30 minutes plus chilling
Cooking time: 15 minutes plus cooling
Difficulty: Easy - for beginners
Serves: 14 servings
â€¢3/4 cup baking cocoa
â€¢1/2 cup hot water
â€¢2 cups sugar
â€¢1-3/4 cups all-purpose flour
â€¢1 teaspoon baking soda
â€¢1 teaspoon salt
â€¢1/4 teaspoon baking powder
â€¢1 cup milk
â€¢1/2 cup mayonnaise
â€¢2 teaspoons vanilla extract
â€¢2 cups miniature marshmallows
â€¢1/4 cup milk
â€¢1/8 to 1/4 teaspoon peppermint extract
â€¢2 to 3 drops green food coloring, optional
â€¢1 cup heavy whipping cream, whipped
â€¢1 cup (6 ounces) semisweet chocolate chips
â€¢1/3 cup heavy whipping cream
â€¢In a small bowl, combine cocoa and water until smooth; set aside. In a large bowl, combine the sugar, flour, baking soda, salt and baking powder. Add the milk, mayonnaise, eggs, vanilla and cocoa mixture; beat on medium speed for 2 minutes.
â€¢ Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
â€¢ For filling, combine the marshmallows, milk and salt in a small saucepan; cook and stir over low heat until marshmallows are melted. Remove from the heat; stir in peppermint extract and food coloring if desired. Transfer to a bowl; refrigerate until chilled.
â€¢ Fold in whipped cream. Place bottom cake layer on a serving plate; spread with a third of the filling. Repeat layers twice.
â€¢ For topping, combine chocolate chips and cream in a small saucepan; cook and stir over low heat until chips are melted. Drizzle over top and down sides of cake. Store in the refrigerator. Yield: 14 servings.