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  • 12servings
  • 18minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Cobalt

Ingredients Jump to Instructions ↓

  1. For The Cake:

  2. 3/4 cup all-purpose flour

  3. 1/3 cup cocoa powder , sifted

  4. 1/2 teaspoon baking powder

  5. 1/2 teaspoon salt

  6. 1/2 cup unsalted butter , room temperature, plus more for pan

  7. 1 cup sugar

  8. 1 1/2 teaspoon pure vanilla extract

  9. 3 large eggs

  10. 1 cup pecans , chopped

  11. 1 (10 1/2 ounce) package miniature marshmallows

  12. For the Frosting:

  13. 6 tablespoons unsalted butter , room temperature

  14. 2 2/3 cup confectioners' sugar , sifted

  15. 1/2 cup cocoa powder , sifted

  16. 1/3 cup buttermilk , plus more if needed

  17. 1 teaspoon pure vanilla extract

Instructions Jump to Ingredients ↑

  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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