Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/3 cup margarine -- softened

  3. 1 cup sugar

  4. 3 eggs

  5. 1 cup all-purpose flour

  6. 1/3 cup unsweetened cocoa

  7. 1/2 teaspoon baking powder

  8. 1/4 teaspoon salt

  9. 1/2 cup chopped pecans

  10. vegetable cooking spray

  11. chocolate glaze

  12. 3 1/4 cups miniature marshmallows


  14. 2 cups sifted powdered sugar

  15. 6 tablespoons unsweetened cocoa

  16. 1/4 cup skim milk

  17. 2 tablespoons margarine

  18. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Cream margarine, and gradually add sugar, beating at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition.

  2. Combine flour, cocoa, baking powder, and salt; stir well. Add to creamed mixture, beating at low speed until blended. Stir in pecans and vanilla. Pour batter into a 13 x 9-inch baking dish coated with cooking spray.

  3. Bake at 325 degrees for 16 minutes or just until set (not until toothpick tests clean, or cake will be overbaked). While cake bakes, prepare Chocolate Glaze; set aside.

  4. Remove cake from oven; top with marshmallows. Bake 2 minutes or until marshmallows are soft. Remove from oven; drizzle with Chocolate Glaze, and let cool. Yield: 16 servings.

  5. Instructions for CHOCOLATE GLAZE: Combine sugar and cocoa in a bowl; stir. Combine milk and margarine in a 1-cup glass measure. Microwave at HIGH 1 minute. Add milk mixture and vanilla to sugar mixture; beat at low speed of a mixer until blended.


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