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Categories:
butter sugar eggs flour baking cocoa pecans Marshmallow Creme butter sugar baking cocoa vanilla milk pecans
Viewed: 45 - Published at: 9 years agoIngredients
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 12 cups self-rising flour
- 12 cup baking cocoa
- 1 cup chopped pecans
- 1 (7 ounce) jar marshmallow creme
- 12 cup butter, softened
- 3 34 cups confectioners' sugar
- 3 tablespoons baking cocoa
- 1 tablespoon vanilla extract
- 5 tablespoons milk
- 1 cup chopped pecans
Method
- In mixing bowl, cream butter and sugar.
- Add eggs one at a time beating well after each addition.
- Combine flour and cocoa, gradually add to creamed mixture.
- Fold in the pecans.
- Pour into a greased and floured 13 x 9 pan.
- Bake at 350 for 35 minutes or until a toothpick inserted near the center comes out clean.
- Coll for 3 minutes, cake will fall slightly in the center.
- Spoon marshmellow creme over cake, spreading to cover top.
- cool completely.
- For frosting, in a mixing bowl, cream butter.
- Beat in confectioners sugar, cocoa, vanilla and milk.
- Fold in pecans.
- Spread over marshmellow creme layer.
- Keep refrigerated.
