Get ready to experience the most decadent, mind-blowing chocolate dessert that will make your taste buds dance with joy! This Magic Gooey Chocolate Meringue Texas Sheet Cake is not just a dessert – it's a chocolate explosion that will transform your ordinary day into an extraordinary culinary adventure. Imagine a rich, chocolatey base topped with gooey marshmallows and melted chocolate chips that create a heavenly texture guaranteed to make everyone at your table swoon with delight.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 24 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup unsweetened cocoa powder
- 1/2 cup unsalted butter
- 1 cup boiling water
- 1/2 cup milk
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup mini marshmallows
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a large 15x10 inch sheet cake pan thoroughly with butter or cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, sugar, and unsweetened cocoa powder until well combined and free of lumps.
- In a saucepan, melt the unsalted butter. Add boiling water and milk, stirring to create a smooth liquid mixture.
- Pour the hot butter mixture into the dry ingredients, whisking continuously to prevent lumps and create a smooth batter.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- Pour the cake batter into the prepared sheet cake pan, ensuring an even distribution.
- Sprinkle mini marshmallows and chocolate chips evenly across the top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10-15 minutes to allow the marshmallows to create a gooey layer.
- Cut into squares and serve warm for maximum gooey chocolate enjoyment.
Tips
- • Make sure all ingredients are at room temperature for the smoothest batter possible. • Use high-quality unsweetened cocoa powder for the most intense chocolate flavor. • Don't overmix the batter – mix just until ingredients are combined to keep the cake tender. • For extra gooeyness, serve the cake slightly warm. • Let the cake cool for 10-15 minutes after baking to allow the marshmallow layer to set perfectly. • Store any leftovers (if there are any!) in an airtight container at room temperature for up to 3 days. • For an extra indulgent touch, serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 6g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 80mg
