Chocolate Mountain Cake

Chocolate Mountain Cake

A vintage recipe from Kraft Foods and Kraft Miniature Marshmallows for a Chocolate Mountain Cake. Make this Chocolate Mountain Cake with Parkay Margarine, sugar, eggs, vanilla, cake flour, baking powder, baking soda, salt, milk, vinegar, unsweetened chocolate, and chopped nuts. Frost this cake with Snow Peak Frosting, a mixture of Kraft Miniature Marshmallows, and a classic 7-minute frosting. This recipe appeared in the November 1966 edition of Better Homes and Gardens Magazine.
A vintage advertisement recipe from Kraft Foods for a Chocolate Mountain Cake

"Elegant! Rich and fudgy with a flavorful fluffy marshmallow frosting!"


1/2 cup Parkay Margarine
1 1/2 cups of sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
2 tablespoon vinegar
3 1-ounce squares unsweetened chocolate, melted
2/3 cup chopped nuts


Cream margarine and sugar. Blend in eggs and vanilla. Sift together flour, baking powder, soda, and salt; add alternately with combined milk and vinegar; mix well after each addition. Blend in chocolate; fold in nuts. Pour into 2 greased and floured 9-inch cake pans. Bake at 350-degrees, 30 minutes. Cool. Frost with Snow Peak Frosting - prepare one recipe 7-minute frosting; fold in 2 cups Kraft Minature Marshmallows. 



Here are two suggestions for 7-Minute Frosting ~


This recipe uses light corn syrup: 7-Minute Frosting, Cekada & Adkins

This recipe uses cream of tartar: 7-Minute Frosting, Verdin

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