Chocolate marshmallow cake will warm you up

I cleaned off my bookshelves the other day. I do this every few months; book storage is precious real estate at my house. I subscribe to the Anna Quindlen way of thinking that home decor means building enough bookshelves.

Unfortunately, books are heavy. I know this because I have moved 14 times since 1994. I filled out change-of-address cards so often, relatives wrote the information on sticky notes tucked inside their address books.

I've lived in my current house almost eight years - the longest I've stayed in one dwelling since graduating from high school. It's the longest my husband has lived anywhere ever. This is great in many ways and scary in others; namely the things we've accumulated. The thought of packing it up sets off a cleaning spree that ends with bags of donations.

Still, there's something to be said for laying down roots. I have neighbors who watch our house when we're out of town and connections to local businesses that result in above-and-beyond customer service when freezing temperatures initiated the anti-theft system on my husband's SUV.

Our local used car dealership didn't have to come to our house to jump-start his car, but they did. Yes, it's probably because we've done business with them before and they hope we will again, but standing in the driveway, talking about everything and nothing while the car warmed up, I realized the home I've been searching for since entering adulthood was right in front of me.

I told everyone my sniffles were from the cold. Then I went inside and baked this cake as a thank you. The only thing better than hot chocolate and marshmallows on a cold day is hot chocolate and marshmallows you can eat.

CHOCOLATE MARSHMALLOW CAKE

Makes 12 to 16 servings.

Cake

1/2 cup butter

2 ounces unsweetened chocolate

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1 cup sugar

1/2 cup unsweetened applesauce

1 teaspoon vanilla extract

1 package (10 1/2 ounces) miniature marshmallows, divided

Glaze

1/2 cup sugar

2 tablespoons milk

2 tablespoons butter

1/4 cup semisweet chocolate chips

In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. Combine the flour, baking powder, baking soda and salt; set aside. In a large bowl, beat the eggs, sugar, applesauce and vanilla. Stir in chocolate mixture. Gradually add dry ingredients and mix well.

Pour into a greased 13-inch-by-9-inch baking pan. Bake at 350 degrees for 20 to 30 minutes or until a toothpick inserted near the center comes out clean.

Set aside 1/2 cup marshmallows for glaze. Sprinkle remaining marshmallows over cake. Return to the oven for 2 minutes or until marshmallows are softened.

In a small saucepan, combine the sugar, milk and butter. Bring to a boil; boil for 1 1/2 minutes. Remove from heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over the cake (glaze will harden as it cools).

Source: 'The Taste of Home Baking Book” by Taste of Home Editors (Readers Digest; Sept. 11, 2007)