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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Ingredients:
1 cup butter |
2 cups sugar |
4 eggs, slightly beaten |
1 1/2 cups flour |
1 1/2 teaspoons baking powder |
1/4 cup cocoa |
2 cups chopped pecans |
2 teaspoons vanilla |
3 cups mini marshmallows |
1 lb sifted powdered sugar |
1/4 cup cocoa |
1/2 cup evaporated milk |
1/4 cup melted butter |
Directions:
1. Preheat oven to 350.
2. Cream butter and sugar: add eggs.
3. Stir in sifted dry ingredients (except marshamllows) and mix well.
4. Add pecans and vanilla.
5. Bake in greased 13x9 pan for 40 minutes.
6. Immediately after removing from oven, cover surface of cake with marshmallows.
7. ICING: Beat together all ingredients until smooth.
8. Pour icing over hot marshamllow-covered cake.
9. Allow o cool, cut into squares.
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