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A cross between a snacking cake and a brownie, this chocolaty dessert is best cut and served warm. Use a sharp knife coated with cooking spray to keep the cake from sticking. Chock-full of nuts and marshmallows, it also contains a triple hit of soy--soy milk, soy flour, and tofu--so you can feel even better about eating it.

Lorrie Hulston Corvin
Recipe by Cooking Light May 2001

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Recipe Summary

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours, cocoa, baking powder, and salt in a large bowl.

  • Combine sugar, tofu, soy milk, and butter in a food processor or blender, and process until smooth. Add to flour mixture, stirring just until moist. Stir in 2/3 cup marshmallows and 1/4 cup walnuts.

  • Spread the batter into a 9-inch square baking pan coated with cooking spray. Sprinkle with the remaining marshmallows and walnuts. Bake at 375° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Cut into squares.

  • Note: Soy flour and soy milk are often available in health-food stores and some supermarkets.

Nutrition Facts

218 calories; calories from fat 30%; fat 7.4g; saturated fat 3.1g; mono fat 2g; poly fat 2g; protein 5.1g; carbohydrates 34g; fiber 0.5g; cholesterol 11mg; iron 1.8mg; sodium 185mg; calcium 39mg.
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