slightly adapted from More Chocolate
1 cup plus 3 tbsp self rising flour
1/4 cup cocoa powder
1 tsp baking soda
1 cup minus 2 tbsp sugar
1 tsp vanilla
60 grams melted butter or margarine
1/2 cup milk
1 cup mini marshmallows
1 cup white chocolate chips, or dark if you choose
1 cup milk
200 grams marshmallows
100 grams white chocolate, chopped
1 container whipping cream
Preheat your oven to 180. Grease a nine inch pan with margarine and set aside.
In a bowl, whisk flour, cocoa, baking soda and sugar. In a small bowl, whisk milk, egg, vanilla, and margarine. Pour into the dry mixture and mix until blended. Fold in the marshmallows and chocolate chips. Spread into the prepared pan and bake about thirty minutes until a toothpick inserted comes out clean. Remove from the oven and cool completely on a wire rack.
To make the topping, heat milk and marshmallows in a large pot and cook, mixing, until the marshmallows are melted. Add the white chocolate and stir until melted. Add the vanilla and stir. Remove from the heat and cool to room temperature. Whip the cream until stiff peaks and fold into the marshmallow mixture. Pour over the cooled cake. Chill until ready to serve.