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I needed a chocolate cake filling and found this recipe posted by Fragglerock1 on Cake Central. The original recipe called for 1/2 cup of hot water but I found that to be very thin and not suitable for filling a cake. I reduced the water to 5 tablespoons and it's just right. The consistency is like soft fudge and is wonderful on any type of cake as a filling or an icing. If you want to use it as a topping for ice cream increase the water to 1/2 cup. I find it is the perfect consistency when used as soon as it cools, but if you let it sit overnight it does become thicker. If it does become too thick you add additional hot water for a thinner consistency. In case you have a large containers of marshmallow cream and evaporated milk you would use 1 1/3 cups of marshmallow cream and 2/3 cup of evaporated milk. This will easily fill and ice an 8"or 9" cake.
Units: US | Metric
Serving Size: 1 (1282 g)
Servings Per Recipe: 1