Categories: Cakes, Desserts
      Yield: 12 Servings
--------------------------THE CAKE-------------------------------
    1/2 lb Butter
      2 c  Sugar
      4    Eggs
  1 1/2 c  Flour
    1/3 c  Unsweetened cocoa
      1 c  Coarsely chopped pecans
      1 ts Pure vanilla extract
      3 c  Miniature marshmallows OR
           Large marshmallows cut into
           1/2" pieces

-------------------------THE ICING------------------------------
    1/2 lb Butter
  1 1/2 c  Confectioner's sugar
    1/3 c  Unsweetened cocoa
      1 c  Coarsely chopped pecans
    1/2 c  Evaporated milk
  1.  Preheat oven to 350 degrees 2. To prepare the cake batter,
  combine the butter and sugar in a mixing bowl. Beat well until
  creamy. Add the eggs, 1 at a time, beating thoroughly after each
  addition. 3. Sift together the flour and cocoa.  Fold this into the
  creamed mixture. Add the chopped nuts and the vanilla. Beat well. 4.
  Butter the bottom and sides of a 9 X 13 inch baking pan.  Add a
  little flour and shake it around to coat the bottom and sides of the
  pan. Shake out the excess. 5. Spoon the cake batter into the pan and
  bake 25 to 30 minutes. Remove from the oven and sprinkle the top with
  the marshmallows. Return to the oven and bake about 10 minutes, until
  the marshmallows are melted and starting to brown. Remove from the
  oven and let cool in the pan about 30 minutes. 6. Meanwhile, prepare
  the icing. Melt the butter in a saucepan. 7. Sift together the
  confectioner's sugar and cocoa.  Stir this into the butter along with
  the nuts and milk. Spread this over the cake and let stand until
  thoroughly cooled. 8. Cut into slices and serve. From: Wesley Pitts
  Date: 15 Feb 94

search recipes, browse recipes, or see today's recipe

PastryWiz - Chef Jobs - Cake Decorating

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart