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Featured Recipe:
Old Fashioned Chocolate Black and White Cake
By Renee Shelton

Featured Recipe
The Featured Recipe is one or more recipes on our site, which can also be found on our index of recipes, put to use to make a delightful dessert. Here we used:

  • Moist Chocolate Cake
  • Old Fashioned Marshmallow Icing

Chocolate cake topped with Old-Fashioned Marshmallow Icing.

The chocolate cake is moist enough to not require a syrup to moisten it, and the contrasting white icing stands out nicely against the almost-black color of the rich chocolate cake.

Old Fashioned Chocolate Black and White Cake
Moist chocolate cake layered with a cooked icing result in in a light and fluffy marshmallow-like consistency.


  • We used a double batch of Moist Chocolate Cake that is found in the index of this site.
  • Old Fashioned Marshmallow Icing should be used immediately to top the cake after making because it sets up quickly.
  • The use of this chocolate cake recipe makes it unnecessary to use a syrup to brush on the cake layers, since it is so moist to begin with.
  • To serve this cake with ease, use a moistened knife to cut the slices, cleaned and dipped in water again before cutting the next slice. A moistened knife cuts through the icing smoothly.

Click here for assembly

Moist Chocolate Cake
A basic, moist chocolate cake. For this recipe, we doubled the original recipe, and placed the batter in two round cake pans.

2 c flour

2 t baking powder

2 c sugar

2 t baking soda

2 c hot water

2 egg

1 c cocoa

1/2 c melted butter or margarine


Preheat oven to 350°F. Grease two round cake pans. Lay cut out parchment circle on the bottom and grease and lightly flour the bottom and sides.

In mixing bowl, combine the first 6 ingredients together. Stir to combine, then add egg and butter, mixing well. Pour into prepared pans. Bake for 30 to 35 minutes, or until cake tests done. Let rest in pan for a few minutes before turning out to cool.

Old Fashioned Marshmallow Icing

3 egg whites 1/2 t vanilla
Pinch of salt  
1 c sugar  
1/4 c corn syrup 1/4 c water




Bring sugar, corn syrup and water to boil. When this is just boiling, in a stand up mixer start whipping the whites with a pinch of sugar and the vanilla. When the syrup reaches 112°C (234°F), reduce the speed of the whites (which should be peaked now) and slowly pour into the whipped whites in a steady stream. Continue beating for a few minutes, or until the temperature has been reduced to warm. When no longer hot (but still slightly warm), use to frost the cake. Note: the longer it is whipped, the stiffer the meringue becomes but the less time you have to work with it. Always work with it slightly warm because the icing sets up fairly quickly.

For Assembly of Dessert:

Prepare the cake layers, and let cool. After the cakes are cooled, prepare the icing. Place the cake you have chosen as the bottom on a serving plate or decorative cake stand. Place about one cup of the finished icing and working quickly, yet very gently so as not to tear up the delicate cake, from center out spread the frosting evenly. Place the second layer of the chocolate cake on top of the bottom layer, and continue the ice the cake, top and sides. Using the back of the offset or flat spatula you are using to ice the cake, make swirl designs to accentuate the lightness of the Marshmallow Icing. Decorate as desired with chocolate shavings, candied flowers or zests, sprinkles or chopped candies, or as we did, simply dusted very lightly with a lemon yellow luster powder.



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Copyright © 2005-2007 Beach Cuisine Inc. and Beach Cuisine®.
Beach Cuisine® is a registered trademark.
Copyright © 2007 Renee Shelton. All rights reserved.


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