“This luscious look alike tastes just like the old school fave that inspired it-only better because it's homemade! I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
38mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cookie:.
  2. Heat oven to 350. Grease and flour 8, 8-ounce ovenproof glass bowls or round ramekins.
  3. Combine flour, sugar, cocoa, baking soda, baking powder and salt in a medium size bowl. Whisk to blend. In another bowl, combine buttermilk, oil and egg.
  4. Add buttermilk mixture to the flour mixture. Mix until just blended. Divide batter evenly among prepared bowls, a generous 1/4 cup in each. Place in oven on a baking sheet. Bake at 350 for 18-22 minutes or until a toothpick inserted in centers comes out clean. Transfer to a wire rack; cool 10 minutes. Invert, remove bowls; cool completely.
  5. Marshmallow Topping:
  6. Sprinkle gelatin over 2 tablespoons cool water. Let stand 5 minutes.
  7. Combine egg white powder and 1/2 c warm water in a large bowl. Whisk to blend. Beat mixture with an electric mixer on high until foamy. Gradually add sugar, 1 tablespoon at a time, and beat until thick and glossy.
  8. Heat gelatin mixture in microwave until dissolved, about 15-20 seconds. Pour dissolved gelatin into whipped egg whites, and stir to combine.
  9. Place coconut in a small bowl. (Tint half pink with food coloring, if desired). Spread an even layer of frosting all over the rounded side of cakes. Press the coconut onto the sides and to cover. Continue with remaining cakes.

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