Chocolate Cake Bars with Brown Sugar Meringue
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 box Betty Crocker Gluten-Free Devil's Food Cake Mix
  • 1 cup water
  • 1 stick butter, softened
  • 3 eggs plus 2 egg whites
  • ¾ cup packed light brown sugar
  • 1 cup mini marshmallows
  • 1 cup semi-sweet chocolate chips
  1. Preheat oven to 350, line a 9x13 pine with parchment paper and spray with cooking spray. Prepare cake mix according to package directions and spread into pan. Bake on center rack for 10-12 minutes, until cake is starting to set around the edges.
  2. In the meantime, whip egg whites until stiff peaks form. Fold in brown sugar with a rubber spatula until fully incorporated and the consistency of a smooth and slightly sticky meringue. Remove cake from oven and sprinkle marshmallows and chocolate chips on top. Carefully spread meringue over the top of the entire cake with an offset spatula, being careful not to mix it with the toppings and to keep the meringue as the top layer.
  3. Return the pan to the oven and continue to bake for 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes in the pan before lifting out with parchment paper to cool completely on a rack. Cut into squares.
Recipe by Jackie Ourman at