CHOCOLATE SNACKING CAKE

1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, at room temperature
1 cup sugar
2 teaspoons vanilla
1 cup hot brewed coffee
FOR THE TOPPING:
1 cup marshmallow cream
2 tablespoons chocolate syrup

Preheat oven to 350 degrees F. Lightly coat 9x9x2-inch square baking pan with cooking spray.

Stir together the flour, unsweetened cocoa powder, baking soda and salt in a medium-size bowl until well mixed; set aside.

Beat together butter and sugar at high speed in large bowl until light and fluffy, about 2 minutes. Beat in vanilla. Alternately beat in flour mixture and coffee until well blended. Pour into prepared pan.

Bake in 350 degree F oven for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Unmold cake onto rack to cool.

Just before serving, beat together marshmallow cream and chocolate syrup in a bowl. Cut cake into rectangles. Spoon chocolate mixture generously over cake.

Servings: 12
Source: Family Circle magazine, October 6, 1998