Tuesday, December 13, 2005


From Diana Rattray,

Ingredients :
6 ounces butter ( ¾ cup, 1½ sticks)
1½ cups sugar
3 tablespoons unsweetened cocoa
3 eggs
1½ cups self-rising flour
1½ cups chopped pecans
1 teaspoon vanilla extract
6 ounces miniature marshmallows, about 3 cups
Icing ( See below )

Preparation :
Cream butter and sugar until light and fluffy; beat in cocoa.
Add eggs, one at a time, beating well after each addition.
Add flour, nuts and vanilla; mix well.
Pour batter into greased and floured 9x13x2-inch baking pan.
Bake chocolate marshmallow cake at 325° for 40 minutes.
Remove from oven and place miniature marshmallows on top of hot cake.
Let marshmallows melt then frost with icing (below) while still warm.

Icing Ingredients :
¼ cup butter
1lb confectioners sugar (about 3½ cups unsifted)
¼ cup unsweetened cocoa
1 teaspoon vanilla

Preparation :
Mix all ingredients together, adding milk until desired spreading consistency is reached;
spread on warm chocolate marshmallow cake. Cool chocolate marshmallow cake thoroughly
before serving.


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