Ingredients
Scale
Cake
- 1 cup water
- ½ cup canola oil
- 1 stick unsalted butter
- 3 heaping tablespoons carob powder
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 3 large eggs
- ½ cup milk (I used almond – use what you love)
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
Glaze
- 1 box confectioners’ sugar
- ½ cup carob powder
- ¼ milk (I used almond – use what you love), plus more as needed
- 2 teaspoons pure vanilla extract
- 1 jar marshmallow fluff for assembly
Instructions
- Make the cake. Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch pan.
- In a large bowl, stir together flour and sugar.
- In a medium saucepan, combine water, oil, butter, and carob powder. While stirring frequently, bring it to a boil over medium heat. Once it boils, remove it from the heat and pour it into the sugar mixture. Stir until combined. Add eggs, milk, baking soda, and vanilla and mix until fully combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Cool completely in pan. Cake may be made 1 day ahead of time.
- Once the cake is totally cool, spread rows of marshmallow fluff on the cake. Don’t worry if they run together a little. Use the whole jar. Place the cake in the refrigerator for at least 30 minutes.
- While the cake chills, make the glaze. In a large bowl, whisk together sugar and carob powder. Slowly whisk in milk and vanilla. Add more milk as necessary until a thick, yet pourable consistence is formed. Pour over the cake with marshmallow fluff. Cake may be stored in the refrigerator for up to 3 days in an airtight container.
Notes
Additional cooling time is necessary
Recipe adapted from Confessions of a Cookbook Queen
- Prep Time: 15 minutes
- Cook Time: 35 minutes