Ingredients Follow Spend With Pennies on Pinterest for more great recipes!

Cake

1 cups flour 1 cups sugar cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 2 eggs 1 cup brewed coffee, cooled 1 tablespoon lemon juice 1 cup milk cup vegetable oil teaspoon vanilla extract

Chocolate Pudding Layer

cup sugar cup cocoa 3 tablespoons cornstarch pinch of salt 2 cups milk 1 tablespoon butter

Frosting

cup milk cup butter, softened 1 cups sugar 1 cup semisweet chocolate chips

Instructions Cake

1. Preheat oven to 350 degrees F. Grease & flour a 9x13 inch pan. 2. Combine milk & lemon juice and set aside. (The mixture will thicken slightly) 3. Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl. 4. Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 minutes. Pour into prepared pans. 5. Bake 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Be sure to check the cake at 30 minutes so it doesn't over cook.

Chocolate Pudding

1. In a saucepan, combine sugar, cocoa powder, cornstarch and salt, mix well. Add in cold milk, stir until combined. 2. Turn heat to medium high stirring constantly until mixture comes to a boil. 3. Allow to boil for 1 minute while stirring, remove from heat and stir in butter. Cool completely stirring occasionally to avoid a skin forming. 4. Allow to cool for 5 minutes stirring occasionally. Poke the cake all over with the end of a wooden spoon. Pour warm pudding over warm cake. Tap the pan allowing the pudding to seep into the cake. Cover and refrigerate for 4 hours or overnight. (Frost after slightly cooled, about 30 minutes)

Poured Frosting

1. In a saucepan, combine milk, butter, & sugar over medium high heat. Bring to a rolling boil and allow to boil 45 seconds. Remove from heat and add chocolate chips. Whisk until smooth and shiny and immediately pour over the cake. Refrigerate until set. Recipe by Spend With Pennies at http://www.spendwithpennies.com/chocolatepokecake/

Cherry Chocolate Chip Browniesposted byJENNonJANUARY 22, 2014

January has just flown by for us, even though we have had sub-zero temperatures and snow the past couple of weeks forcing us to stay inside, I cant believe its almost the end of January.I am not complaining because that means we are closer to summer, which makes me super happy!And speaking of summer, these Cherry Chocolate Chip Brownies taste just like one of my all time favorite ice cream flavors, Ben and Jerrys Cherry Garcia.Soft and fudg-y brownie topped with maraschino cherry filling with dark chocolate chips and layered with white chocolate ganache. I am pretty sure I could have just eaten the filling straight out of the bowl with a big spoon, it was just like Ben and Jerrys Cherry Garcia.Yummy!If you love cherries and chocolates together, this brownie is for you. And they are an easy dessert to make for your family and friends for Valentines Day.

JUST A FEW BAKING TIPS:To make it super easy for you to cut the brownies into squares, line your 99 inch baking pan with aluminum foil, leaving enough overhang on the sides and spray the foil with non-stick cooking spray. Once the brownies havecooled, lift the brownies out of the pan, folding down the aluminumfoil sides. Then use a sharp knife to cut the brownies into squares. SUPER EASY!Thepink candy meltsI used to drizzle on top of the white chocolate, can be foundat Wal-Mart or any craft store. And they have a TON of different fun colors to choose from.Cherry Chocolate Chip BrowniesYIELD:10 BrowniesPREP TIME:20 minutesCOOK TIME:30 minutesTOTAL TIME:2 hours 50 minutes (includes chilling) Make sure to read my BAKING TIPS above before you start baking!PRINTIngredients:BROWNIES: 1/2 cup(1 stick)unsalted butter 8 ounces coarsely chopped semi-sweet chocolate 1 and 1/4 cups granulated sugar 3 large eggs 1 teaspoon vanilla extract 3/4 cup all-purpose flour 1/4 teaspoon saltCHERRY BUTTERCREAM FILLING: 1 cup(2 sticks)of unsalted butter, softened 3 and 1/2 cups powdered sugar 1/2 cup dark chocolate chips 6 ounces maraschino cherries, chopped 5 Tablespoons cherry juice from jarWHITE CHOCOLATE GANACHE: 10.5 ounces white chocolate chips 3/4 cup heavy whipping cream pink candy melts,for drizzling on topDirections:MAKE THE BROWNIES:PRE-STEP:Preheat oven to 350F. Spray 9x9 inch baking pan with cooking spray. Set aside.STEP 1:Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly until smooth. Remove from heat and let cool to room temperature (about 10 minutes).STEP 2:Stir sugar into cooled chocolate/butter mixture until combined.STEP 3:Add eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla.STEP 4:Gently fold in the flour and salt. Pour batter into prepared pan.STEP 5:Bake for 30 minutes, or until a toothpick comes out clean. Let cool before topping with cherry buttercream filling.MAKE THE CHERRY BUTTERCREAM FILLING:STEP 6:In a large bowl using an electric or stand mixer, combine butter and juice from the maraschino cherries jar. Beat until the butter is smooth.STEP 7:Slowly add powdered sugar and beat until combined.STEP 8:Fold in roughly chopped cherries and dark chocolate chips. CAREFULLY, spread over the top of cooled brownies.MAKE WHITE CHOCOLATE GANACHE:STEP 9:In a large bowl, melt white chocolate chips and heavy whipping cream together in microwave for 30 seconds. Stir, and repeat for 30 more seconds.STEP 10:Spread over cherry filling and place in fridge for at least 2 hours or until hardened before cutting into squares.I'd love to see what you have baked! Just snap a photo and hashtag it#DELICIOUSLYSPRINKLEDor tag me@deliciouslysprinkledonInstagram!

Ultimate Sour Cream Coffee Cake!

SavePrintIngredients Cake cup butter - room temp cup sugar 2 eggs 1 teaspoon vanilla extract cup sour cream 1 cup flour 1 teaspoon baking powder teaspoon baking soda teaspoon salt For Streusel Topping cup brown sugar cup flour 1 teaspoons cinnamon teaspoon salt 3 tablespoons butter - chilled cup chopped pecans Maple Icing cup powdered sugar 2 tablespoons maple syrup 2 tablespoon milkInstructions1. Preheat oven to 350. Spray 9 x 5 loaf pan with non stick spray.2. For Cake:3. Using mixer. Cream together butter and sugar until fluffy. Add eggs, one at a time. Add vanilla and sour cream. Mix until well combined.4. In separate bowl - combine flour, baking powder, baking soda and salt.5. Add to wet ingredients.6. For Streusel topping7. In medium bowl, combine all ingredients. Mix with pastry cutter or fork until well combined and butter is the size of small peas.8. Pour half the cake batter into the prepared loaf pan and top with half the streusel mixture. Add remaining batter and top with streusel mixture. (this makes a lot of streusel so go heavy with it!)9. Bake for about 40 minutes or until a toothpick comes out clean.10. Icing11. Mix all icing ingredients together and drizzle over cooled cake.Triple Coconut Pound CakeWHAT YOU WILL NEED 1 1/4 cups all purpose flour 1/4 cupcoconut flour(or use all regular flour) 1/4 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 stick (1/2 cup) unsalted butter at room temperature 1 cup sugar 2 large eggs, at room temperature 1/2 cup evaporated milk (or coconut milk!) 1/2 tsp vanilla extract 1 tspcoconut extract 1 cup sweetened shredded coconut plus more for garnishfor the glaze 1 heaping cup confectioner's sugar milk or cream or coconut milk, to thin 1/2 tsp coconut extractINSTRUCTIONS1. Set oven to 350F2. Whisk together the flours, baking powder, baking soda, and salt. Set aside.3. Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time.4. Mix the evaporated milk with the extracts, and add alternately to the bowl with the dry ingredients, beginning and ending with the dry. Don't over mix the batter.5. Stir in the shredded coconut and turn into a greased and floured loaf pan. Smooth out the top and bake for about 55 minutes until risen, golden, and a toothpick inserted in the center comes out without wet batter clinging to it. (Moist crumbs are ok)6. Let the cake cool for 10 minutes before turning out onto a rack. let cool completely before glazing.7. Make the glaze by mixing the confectioner's sugar and extract with enough liquid to make a spreadable glaze. Top the glazed cake with more shredded coconut.

This pound cake is pure coconut bliss. If youre ready to take a coffee break from all the January healthiness, this is perfect.You can make your own coconut extract, starting with a whole coconut, I outline the process inTHIS POST.Vanilla Bean-Orange Angel Food CakeMakes 2 9x5 loaf cakes

Ingredients1/2 teaspoon kosher salt1 cup cake flour1 1/2 cups egg whites, room temperature (from about 10 large eggs; do not use boxed or powdered egg whites)1 teaspoon cream of tartar2 teaspoons fresh lemon juice1 1/2 cups granulated white sugar1/2 teaspoon pure orange extract1 vanilla bean, scraped OR 1/2 teaspoon vanilla bean paste

DirectionsPreheat oven to 350 degrees. Place an oven rack on the lowest rung. Line two 9x5 loaf pans with foil so that it overhangs on the sides. Do NOT grease the pans.

Whisk together flour and salt. Set aside.

Place the egg whites in a the base of an electric mixer and beat at medium speed for 30 seconds just until it starts to look foamy. Add the cream of tartar and lemon juice, and raise speed to high. Beat until egg whites form soft white peaks.

While the mixer beats, slowly add the sugar in a long steady stream. The egg whites will continue to thicken and turn shiny and white. Beat in the extract and vanilla bean seeds, then lower the mixer to the slowest setting and slowly add the flour in another long steady stream.

Turn off mixer as soon as all the flour is in. Use a spatula to give it one or two quick folds to make sure the flour is all incorporated, then divide into the two prepared loaf pans.

Bake 25-30 minutes, or until puffed and slightly golden brown on top.

Remove from oven and cool upside down by balancing edges of pan on two cans or jars.

Once completely cool, remove from pan, peel off foil, and serve.Lemon Strawberry Loaf Cake

Ingredients 1/2 cup butter, room temperature 1 cup granulated sugar 2 eggs, room temperature 1 teaspoon vanilla 1/3 cup buttermilk 1/2 cup lemon juice 1 1/2 cups plus 2 tablespoons all purpose flour, divided 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup diced fresh strawberriesfor glaze 1 1/2 cups powdered sugar 2 tablespoons lemon juiceInstructions1. Cream butter and sugar together. add in eggs one at a time, making sure to scrap down sides of bowl. Add in vanilla.2. Combine buttermilk and lemon juice.3. Combine 1 1/2 cups flour, baking powder, baking soda and salt.4. add flour mixture and buttermilk mixtures to batter, alternating the two until combined.5. Shake diced strawberries with 2 tablespoons flour in a plastic bag until well coated. Fold strawberries into batter.6. Spoon batter into a well greased and floured loaf baking pan. Bake in a preheated 350 degree oven for 45 minutes, until toothpick inserted in center, comes out clean. Let cake rest in pan for 20 minutes before removing. Cool completely on a wire rack.7. Prepare your glaze. Combine powdered sugar and lemon juice, you want it on the thick side. Add more lemon juice if needed. Spread over top of cooled cake.Chocolate Chocolate Chip Zucchini CakeMAY 24, 2012BYJOAN HAYES46 COMMENTS

Chocolate Chocolate Chip Zucchini Cake-so rich, moist and full of chocolatey flavor!

As a child, I had to be thepickiest eater out there. So I understand when my middle child, Cassie, wont eat most things. But I still have to try.Ill try and sneak fruits and veggies into other, delicious treats and see if she notices. Like theseApple Oatmeal Cookies, she loved them! She can bestubbornthough, I made a chocolate cake with applesauce one time. She loved it but when I told her what was in it, she stopped eating it, and was mad at me for days.Its ok, I like peace and quiet.Every year we are fortunate to have friends with abundant gardens, this year summer came early and I was gifted with a big bag of Zucchini. Id had this recipe bookmarked for months.This cake is delicious, moist and Cassie had another slice, even after she knew there was zucchini in it. So it must be good!Chocolate Chocolate Chip Zucchini Cakeadapted fromFamily Kitchen

PrintChocolate Chocolate Chip Zucchini Cake

Ingredients 2 1/2 cups all purpose flour 1/2 cup cocoa (I used Hersheys) 1 teaspoon Baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 1/2 cups sugar 3 eggs 2 teaspoons vanilla 1 cup vegetable oil 2 cups packed grated zucchini, I left the skin on 1 1/2 cups chocolate chips Instructions1. Combine flour, cocoa, baking soda, baking powder and salt in a large mixing bowl, just till blended. Set aside.2. In a medium mixing bowl beat eggs and sugar until fluffy. Add in oil and vanilla, beat again till well combined and oil doesn't separate after sitting for a few minutes.3. Blend egg mixture to flour mixture. Beat till blended but don't over beat. It'll be the consistency of thick brownie batter.4. Fold in zucchini and chocolate chips.5. Pour batter into 2 greased or sprayed loaf pans.6. Bake in a preheated 350 dergee over for 50-60 minutes. Test for doneness using a toothpick.7. Let cool for 20 minutes in pan before removing to rack to cool completely.8. Sprinkle with powdered sugar, slice and serve.Coconut Lime Loaf CakePrep Time:15 minutesCook Time:45 minutesTotal Time:1 hourYield:1 loaf cakeCoconut Lime Loaf Cake - incredibly easy loaf cake with the best crumb ever! You will love the coconut and lime flavors together!Ingredientsfor the loaf cake:1. 2 cups all-purpose flour2. 1 and 1/2 teaspoon baking powder3. 1/2 teaspoon baking soda4. 1/2 teaspoon salt5. 1/2 cup unsalted butter, softened6. 3/4 cup granulated sugar7. 1 and 1/2 teaspoon lime zest8. 2 large eggs9. 1/2 teaspoon vanilla extract10. 3/4 cup shredded unsweetened coconut11. 1/4 teaspoon coconut extract, optional12. 3/4 cup buttermilk or sour milk13. 1 Tablespoon fresh lime juicefor the glaze:14. 1/4 cup sifted powdered sugar15. 1 teaspoon lime juiceInstructions1. Preheat the oven to 350 degrees F.2. Grease and flour a 9" by 5" loaf pan. Set aside.3. In a large mixing bowl, whisk together the dry ingredients ( flour, baking powder, baking soda, salt and coconut).4. In a large mixing bowl, cream butter for 30 seconds with an electric mixer.5. Gradually add sugar and beat until light and fluffy, at least 3 minutes.6. Add lime zest and mix well.7. Add eggs, one at a time, mixing well after each addition.8. Add extracts and mix well.9. Add the dry ingredients in three additions, alternating with the buttermilk and lime juice.10. Pour the batter into the prepared pan.11. Bake the cake for 42 to 45 minutes, or until the top is domed, cracked and golden brown AND the toothpick inserted into few places in the center comes out clean.12. Cool the cake for 10 minutes, then invert onto a cutting board and cool completely before glazing and slicing.13. Mix the glaze ingredients in a small bowl and drizzle over the cake.

Brown Sugar Pound Cake with Salty Butterscotch SaucePrint

Author:Cookies & CupsIngredientsPound Cake 1 cup all purpose flour cup cake flour tsp baking powder tsp kosher salt cup butter, room temperature 1 cup light brown sugar 2 eggs plus 2 egg yolks 2 tsp vanilla cup heavy creamSalted Butterscotch Sauce cup salted butter cup dark brown sugar cup heavy cream tsp - 1 tsp kosher salt (depending on taste preference)InstructionsPound Cake1. Preheat oven to 350. Spray a 9x5 loaf pan with cooking spray. Line with parchment so that the two ends overhang the sides of the pan and spray again. Set aside.2. Whisk together both flours, baking powder and salt. Set aside.3. In bowl of stand mixer cream together butter and brown sugar 2-3 minutes until light and fluffy. Add in eggs and yolks, one at a time, mixing between each addition. Add in vanilla and mix until smooth, scraping sides as needed.4. Add in flour and heavy cream in alternating additions, starting and ending with flour. Mix until just smooth. Pour into prepared pan and bake for 55-60 minutes until toothpick inserted in center comes out clean. If edges begin to brown too much before center is set tent with foil.5. Allow to cool in pan for 10 minutes and then remove to cool completely on wire rack. The parchment comes in handy here to pull out the cake.Butterscotch Sauce1. In small saucepan melt 4 Tablespoons of butter over medium heat. When butter is melted add in dark brown sugar, heavy cream and tsp salt. Bring to a soft boil and allow to boil for 5 minutes stirring occasionally. Remove from heat and taste sauce, adding more salt if desired. Allow to cool for 10-15 minutes and then pour on cake.2. As sauce cools it will thicken. Pour over pound cake

Banana-Sour Cream Coffee Cake with Brown Sugar-Pecan Swirl

Prep Time:10 minutesCook Time:60 minutesYield:1 (9 by 5-inch) loaf or about 10 servingsIngredientsFilling: 1/2 cup (110 g) light brown sugar, packed 1/2 cup (80 g) chopped pecans 2 teaspoons ground cinnamon Cake: 2 cups (255 g) all-purpose flour 1 teaspoon instant espresso powder (optional) 3/4 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons unsalted butter, softened 1 cup (200 g) sugar 2 large eggs 3/4 cup (180 g) sour cream 1/2 cup mashed banana (about 1 medium ripe banana) 2 teaspoons pure vanilla extract Glaze: 1 tablespoon unsalted butter, melted 1/2 cup (60 g) powdered sugar 1/2 teaspoon pure vanilla extract 3-4 teaspoons milk Other: Butter, to grease the loaf panInstructions1. Preheat oven to 350F; generously grease a 9 by 5-inch loaf pan with butter.2. For the filling, combine all ingredients in a medium bowl and set aside.3. For the cake, whisk together the flour, espresso powder (if using), baking soda, and salt in a medium bowl and set aside.4. Cream together the butter and sugar, and then beat in the eggs until light and fluffy. Beat in the sour cream, banana, and vanilla.5. Add the dry ingredients to the wet all at once and use a wooden spoon to stir just until incorporated, being careful not to over-mix.6. Spread 1/3 of the batter on the bottom of the prepared loaf pan, and then sprinkle 1/3 of the filling on top of the batter. Repeat this 2 times, ending with a layer of the filling on top.7. Bake until the loaf is golden and a toothpick inserted into the center comes out clean or with just a couple crumbs, about 55 to 60 minutes.8. Cool the bread in the loaf pan on a wire rack. Once cool, whisk together all ingredients for the glaze (adding the milk gradually as needed). Remove the loaf from the pan and drizzle the glaze on top.9. Allow the glaze to set before slicing.

Starbucks Lemon Loaf RecipeByLife Tastes GoodPublished09/12/2013

You can mix this up with a mixer or even a food processor. I've done both with good results. However, the food processor makes quick work of the mixing and incorporates all the ingredients nicely, while the mixer never really did incorporate the butter completely! I definitely preferred the end result done with the food processor. I am giddy, over-the-top happy with my recent purchase of theCuisinart Prep 9-Cup Food Processor! I love it! It has changed my life in the kitchen! I highly recommend getting a food processor as soon as you can :)Ingredients 3 large eggs 1 cup sugar 2 tablespoons unsalted butter, softened 1 teaspoon vanilla 1 teaspoon lemon extract 1/3 cup lemon juice 1.5 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup vegetable oil 1 cup powdered sugar (for the glaze) 2 tablespoons whole milk 1/2 teaspoon lemon extractInstructions1. Preheat oven to 350 degrees F. Spray a 9"x 5" loaf pan with cooking spray and line with parchment paper. Allowing extra so the parchment hangs over the sides for easy removal. No need to spray the parchment. Just spray the inside of the loaf pan so the parchment will stay put. You'll want to have the oven preheated and the pan lined and ready to go before the batter is ready. You want to get the batter into the pan and then into the oven as soon as it is mixed.2. In a mixer or a food processor combine 3 large eggs, 1 cup sugar, 2 tablespoons softened butter, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, and 1/3 cup lemon juice. Blend until well mixed.3. Add 1.5 cups flour to the ingredients and mix until just combined. Add 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt and mix until just combined. Add 1/2 cup vegetable oil and mix until combined.4. Immediately pour batter into prepared loaf pan and place in preheated oven.5. Bake for 45-55 minutes until toothpick or cake tester inserted 1/2 way from the edge comes out clean. The top will bounce back when lightly pressed and won't jiggle!6. Allow the cake to cool in the pan and then remove from pan. Leave on parchment and prepare the glaze by mixing 1 cup powdered sugar with 2 tablespoons whole milk and 1/2 teaspoon of lemon extract. Add more sugar if you prefer a thicker, sweeter icing. Glaze the cake, slice and enjoy!Yield:8 ServingsPrep Time:15 mins.Cook time:45 mins.Total time:60 mins.Eggnog Pound Cake

PrintPrep time15 minsCook time60 minsTotal time1 hour 15 minsA simple pound cake made with eggnog and topped with an eggnog glaze!Author:Lemons for LuluServes:12Ingredients 1 cups flour 1 teaspoon baking powder teaspoon salt 1 cup butter, softened 1 cup sugar 4 eggs 1 teaspoon cinnamon 2 teaspoons vanilla cup International Eggnog For the glaze: 1 cup powdered sugar cup eggnog 1 teaspoon vanillaInstructions1. Preheat oven to 350. Spray and 9 x 5 in loaf pan and set aside.2. In a small bowl, combine flour, baking powder, salt and cinnamon..3. In a bowl, cream together butter and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla.4. Alternate adding flour mixture and egg nog. Mix until smooth and combine. Pour onto prepared baking pan.5. Bake for 50-60 minutes or until toothpick inserted in the center comes out clean or with only a few crumbs. Let cake sit on a baking sheet in pan for 15 minutes. Run a knife around the edge of the cake to loosen. Remove from pan and let cool completely on a wire rack.6. Whisk together powdered sugar, eggnog and vanilla. If glaze it too thick, add more eggnog one tablespoon at a time. Spoon glaze over cooled bread.S'MORES CHEESECAKE RECIPE

PRINTPREP TIME10 minsCOOK TIME2 hoursTOTAL TIME2 hours 10 minsAuthor:Lyuba BrookeINGREDIENTS Crust: 1 cups graham cracker crumbs cup brown sugar 1 tsp vanilla extract 5 Tbsp melted unsalted butter cup mini chocolate morsels 1 cup marshmallows Cheesecake: 4 8oz packs of cream cheese, softened cup sour cream 2 eggs cup heavy cream cup white granulated sugar 2 Tbsp corn starch 2 tsp vanilla extract Topping: 10 oz hot fudge topping, warmed 2 cups marshmallowsINSTRUCTIONS1. Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one thats bigger and longer than the spring form. I use the aluminum foil disposable ones.)2. In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.3. Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.4. Spread mini chocolate morsels and marshmallows over the bottom, evenly.5. In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.6. Add corn starch and sugar and mix until combined.7. Beat in eggs until well incorporated.8. Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.9. Transfer batter into the spring form and spread in evenly. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)10. Place roasting pan into the oven and place cheesecake spring form inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.11. Bake for 90-95 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven.12. Cool cheesecake for an hour.13. Turn on the broiler in the oven.14. Spread warm hot fudge over the top of the cheesecake and spread marshmallows evenly on top.15. Place cheesecake back in the center of the oven, under the broiler. Let marshmallow toast for only 30-35 seconds. Watch it because they toast very quickly. Take out the cheesecake once marshmallows are lightly browned.16. Cool cheesecake completely, cover gently and refrigerate for at least 4 hours.NOTESRecipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.