You may also like
Categories:
sugar butter shortening eggs flour salt cocoa vanilla pecans marshmallows butter cocoa powdered sugar milk pecans vanilla
Viewed: 16 - Published at: 9 years agoIngredients
- 2 cups (475 ml) sugar
- 1/2 cup (125 ml) butter
- 1/2 cup (125 ml) shortening
- 4 eggs
- 1-1/2 cups (350 ml) flour
- 1/4 tsp (1 ml) salt
- 1/3 cup (80 ml) cocoa
- 2 tsp (10 ml) vanilla
- 1 cup (225 ml) chopped pecans
- 1 10 oz (280 grm). bag miniature marshmallows
- 1/2 cup (125 ml) butter
- 1/3 cup (80 ml) cocoa
- 1 1 lb (.5 kg). box powdered sugar
- 1/2 cup (125 ml) evaporated milk
- 1 cup (225 ml) pecans
- 1 tsp (5 ml) vanilla
Method
- Cream the sugar, butter, and shortening.
- Add the eggs one at a time, beating well between each egg.
- Sift flour, cocoa and salt; add them to the creamed mixture and stir to blend.
- Add the vanilla and nuts.
- Pour into a well greased and cocoa powdered (or floured) 9 inch x 13 inch cake pan.
- Bake at 300 degrees (150 C.) for 30-40 minutes.
- Then take the pan out of the oven and carefully spread the marshmallows over the whole top of the cake.
- Set the cake with the marshmallows on top back into the oven for about 3-4 minutes, or until the marshmallows have melted enough to spread (You will have to grease (butter) up a rubber spatula really well to spread the melted marshmallows).
- Pour the frosting onto the hot cake and set to cool.
- Bring butter to a boil in a small saucepan.
- Add cocoa and milk.
- In a medium and deep mixing bowl, place the whole pound of powdered sugar.
- Then, pour the hot cocoa/butter mixture from the saucepan over the sugar; stir to blend.
- Add the vanilla and the nuts to the frosting mixture.
- Frosting is ready to pour over the still hot cake at this point.
