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.
Yields
12 Servings
