Cake:
1 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups self-rising flour
4 Tablespoons cocoa
1 1/2 cups chopped pecans
Topping:
4 Tablespoons cocoa
1/2 cup butter, softened
1 pound box confectioners' sugar
5 ounces mini marshmallows
1999 Top 10 recipe from AJC Preheat oven to 350. Melt butter in 9 x 13 baking pan. Combine sugar and eggs by hand. Add butter and vanilla. Mix well. Combine remaining ingredients together and add to wet mixture, a little at a time. Bake 35 to 40 minutes. To make topping: Combine cocoa, butter, and sugar. Add milk. Frosting should not be too stiff. Sprinkle marshmallows on warm cake after it is done baking. Spread frosting on top of marshmallows. Cool before cutting. 701 cal., 35 g. fat (44% fat)
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