Crazy Crater Chocolate Marshmallow Moon Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, sift together the flour, sugar, baking soda and cocoa. Measure and combine water, oil, vinegar and vanilla. Pour liquid ingredients into flour mixture and beat until smooth. Pour into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• Mix all ingredients right in a 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.

Steps:

• Preheat oven to 350 degrees.
• In an 8" round cake pan, mix together the
• flour, sugar, cocoa, baking soda and salt.
• With a spoon, dig one 1 1/2" and two 3/4" holes in the flour mixture. Put the oil in the big hole and vinegar and vanilla in the small holes.
• Pour the milk over everything and mix to the consistency of mud.
• Bake for 15 minutes, then sprinkle on the marshmallows. Continue baking for 10 to 15 minutes, or until the center springs back when pressed lightly and the marshmallows have melted into tan "moon rocks" (hence the name of the recipe). Set the pan on a rack to cool and serve right out of the pan.

Steps:

• Preheated 375ºF.
• Mix lotus seed paste and walnuts together in a bowl; set aside.
• Sift flour, milk powder, baking powder, and salt together into a bowl.
• In large bowl of electric mixer, beat eggs on medium speed until light and lemon colored.
• Add sugar; beat for 10 minutes or until mixture falls in a thick ribbon.
• Add melted shortening; mix lightly. With a spatula, fold in flour mixture.
• Turn dough out on a lightly floured board; knead for 1 minute or until smooth and satiny.
• Divide dough in half; roll each half into a log.
• Cut each log into 12 equal pieces.
• To shape each moon cake, roll a piece of dough into a ball.
• Roll out on a lightly floured board to make a 4-inch circle about 1/8-inch thick.
• Place 1 tablespoon of lotus seed paste mixture in center of dough circle.
• Fold in sides of dough to completely enclose filling; press edges to seal.
• Lightly flour inside of 2-1/2 inch moon cake press.
• Place moon cake, seam side up, in mold; flatten dough to conform to shape of mold.
• Bang one end of mold lightly on work surface to dislodge moon cake.
• Place cake on ungreased baking sheet.
• Repeat to shape remaining cakes.
• Brush tops with egg yolk.
• Bake for 30 minutes or until golden brown.
• Transfer to a rack and let cool.

Steps:

• Cook sugar and water in a saucepan over medium high heat until a candy thermometer registers 220°F Remove from heat.
• Stir in cocoa, vanilla and marshmallows until melted. Let cool, without stirring, until bottom of pan just feels warm. Beat until thickened and serve warm over ice cream.

Steps:

• Preheat oven to 325°F Prepare the baking pan. Line the bottom of an 8-inch round spring form pan with heavy-duty foil. Grease the pan's sides and bottom. Wrap foil around the outside of the pan; set aside.
• Process 20 chocolate wafers, 2 tablespoons of sugar and TWIX® Cookie Bars in a food processor fitted with a metal blade until finely ground. Add the melted butter and pulse until combined. Press the mixture evenly around the bottom of the prepared pan. Place that pan into a larger pan, such as a shallow roasting pan. Set aside.
• Prepare the batter by heating MILKY WAY® Bars and milk in a microwave until melted, about 30 seconds to 1 minute. Stir until smooth. Set aside.
• Using an electric mixer, beat the cream cheese and 3/4 cup sugar until smooth. Add eggs, one at a time, beating well after each addition
• Divide the batter between two mixing bowls. In one bowl, add cocoa powder and the chocolate mixture; stir until blended. Pour chocolate batter into the bottom of the prepared cake pan. Tint the remaining bowl of batter yellow. Gently spoon this yellow batter on top of the chocolate layer, covering it completely.
• Before baking, create a water bath to keep the top of the cheesecake from badly cracking. Carefully pour boiling water into the roasting pan until it comes halfway up the side of the cheesecake pan. Bake for 50 to 55 minutes, or until the cheesecake sets with a 2-inch jiggly circle in the center. Turn off the oven and let the cheesecake remain inside for 30 minutes with the door ajar. At this time, remove the roasting pan to a wire rack, and allow the cheesecake to cool in the water bath until it lowers to room temperature. Remove the cheesecake pan from the water bath and loosely cover it with plastic wrap and refrigerate for at least 4 hours before cutting into wedges.
• To unmold the cake, gently run a small knife around the pan's edges; loosen the hinge, and remove the cake. Place on a serving platter.
• To make the bats, cut the 3 reserved cookie wafers in half. Either leave the edges jagged or, using a small cookie cutter, press out a scalloped edge. Arrange pairs of the cookie halves close together to resemble bat wings, pressing the inside tips slightly into the top of the cake. Place black M&M'S® Brand Peanut Butter Chocolate Candies in between for the bats' bodies.

Steps:

• Grease a small loaf pan.
• Beat egg whites until soft peaks form, gradually beat in Splenda.
• Mix apples and bicarbonate soda, being careful as it will froth a little.
• Carefully fold in apples in egg whites along with grated rind from the oranges and chocolate chips.
• Stir in sifted flour and juice from oranges and place in prepared tin and cook in moderate oven for around 30-40 minutes.
• For icing mix together 3/4 cup icing sugar and 1 to 2 tablespoons of orange juice.

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, beat eggs, sugar, applesauce and vanilla. Stir in chocolate mixture. Gradually add dry ingredients; mix well. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 20-30 minutes., Set aside 1/2 cup marshmallows for glaze. Sprinkle remaining marshmallows over cake. Return to oven until marshmallows are softened, about 2 minutes. , In a small saucepan, combine sugar, milk and butter. Bring to a boil; boil 1-1/2 minutes. Remove from heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over cake (glaze will harden as it cools).