1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 1/2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 (9 inch) square unsweetened
2 egg whites
1 1/2 teaspoons vanilla extract
1 (27 ounce) can vanilla ice cream
1/2 cup milk
1/4 cup white sugar
1/2 cup semisweet chocolate chips
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Sift together the flour, cocoa powder, baking soda, cocoa powder, and salt. Set aside. In a medium bowl, combine the eggs, vanilla, and 1/2 cup of milk. Beat on medium speed, then stir in the sliced almonds and 3/4 of the sugar.
Gradually stir in the cocoa mixture, 1/2 cup at a time, beating well after each addition. Divide the batter evenly among the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until a toothpick inserted comes out clean. Remove from the baking sheet to cool on wire racks.
To make the frosting, stir together 1/2 cup of milk, 1/4 of the sugar, and the cream with the vanilla. Reserve 1 cup of frosting for later.
To make the chocolate covered marshmallows, stir together 1 1/2 cups of reserved frosting and 1/2 cup cocoa mixture. Puree together in a medium bowl. In a large bowl, layer 1/3 of frozen frosting over chocolate, then spread 1/3 of the frosting over the top of the chocolate, allowing it to overhang the marshmallow pieces. Crumble chocolate over the top and press into the center of the cake. Repeat with remaining frosting. Let stand 30 minutes before serving.
This is the best bread pudding I have made, served and ate. My family went back for seconds. I had to make some alterations. Eggnog is not in season right now, so I used instead 8oz of heavy whipping creme and up the rum to 1/3 cup.
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