Prep 5 mins
Cook 40 mins
- 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
- Preheat oven to 350.
- Cream butter and sugar: add eggs.
- Stir in sifted dry ingredients (except marshamllows) and mix well.
- Add pecans and vanilla.
- Bake in greased 13x9 pan for 40 minutes.
- Immediately after removing from oven, cover surface of cake with marshmallows.
- ICING: Beat together all ingredients until smooth.
- Pour icing over hot marshamllow-covered cake.
- Allow o cool, cut into squares.
This was a really good cake... on the second day! For some reason, the cake was really dry yet tasty on the first day when I served for 2 family birthdays. But, on the second day, it was very rich & moist - I guess the icing (which was actually a very thin glaze-type frosting) had time to seep into the cake.
My grandma made this quite often. The only difference was she didn't add nuts and she used regular size marshmallows. You use one bag of marshmallows, cut in half (not jet-puffed or miniature). As soon as the cake is removed from the oven, you place the marshmallows cut side down on top of the cake, pushing them together as closely as possible. Then you pour the icing on the marshmallows. It's almost like candy. I have never tried freezing it, but she did.
I did forget one thing. On my recipe for Heavenly Hash Cake, after frosting the cake you garnis with nuts and marachino cherries cut in half (cut side down). The nuts can be chopped or pecan halves, either way it is pretty.