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Prep Time: 0 Minutes Cook Time: 19 Minutes |
Ready In: 19 Minutes Servings: 12 |
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Nice dessert to take to a picnic Ingredients:
for the cake |
3/4 cup all-purpose flour |
1/3 cup cocoa powder, sifted |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup unsalted butter, room temperature, plus more for pan |
1 cup sugar |
1 1/2 teaspoon pure vanilla extract |
3 large eggs |
1 cup pecans, chopped |
1 (10.5 ounce) package miniature marshmallows |
for the frosting |
6 tablespoons unsalted butter, room temperature |
2 2/3 cup confectioners' sugar, sifted |
1/2 cup cocoa powder, sifted |
1/3 cup buttermilk, plus more if needed |
1 teaspoon pure vanilla extract |
Directions:
1. To make the Cake:
2. Heat oven to 350° F
3. Butter a 13x9x2-inch baking pan, set aside
4. Combine flour, cocoa, baking powder and salt in a small bowl,
5. set aside
6. In a large bowl cream the butter, sugar and vanilla together
7. Add eggs, one at a time, beating well after each addition
8. Add flour mixture into butter mixture, add pecans
9. Spread batter into prepared pan
10. Bake cake until top springs back when touched in the center,
11. about 15 to 18 minutes
12. Remove from oven and place marshmallows evenly over top of cake
13. Return cake to oven until marshmallows are soft, about 2 to 3
14. minutes
15. Gently spread marshmallows over cake; immediately spread
16. frosting over marshmallow layer
17. Cool completely before cutting cake into squares
18. To Make The Frosting:
19. Cream the butter in a small bowl
20. Add confectioners' sugar and cocoa alternately with buttermilk
21. Mix to a spreading consistency adding additional buttermilk as
22. needed, add vanilla, cover and set aside
23. Makes about 2 cups frosting
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