1 cup chopped pecans that have been toasted in oven at 350° for 10 minutes. Set aside.
1 cup butter
4 oz semisweet chocolate, chopped
2 cups sugar
1-1/2 cup flour
1/2 cup cocoa
4 eggs
1 teaspoon vanilla 3/4 teaspoon salt
1 bag of miniature marshmallows
Chocolate frosting (Recipe follows)
- Preheat oven to 350°
- Melt chocolate and butter on stove top or microwave until smooth. Stirring often.
- Add sugar, flour, cocoa, eggs, vanilla, and salt.
- Pour into a 15x10x1 jelly-roll pan.
- Bake for 20 minutes.
- Remove from oven and sprinkle evenly with the marshmallows.
- Bake for another 10 minutes or until marshmallows are a golden brown.
- Drizzle warm cake with frosting and sprinkle with toasted pecans.
- Combine 1/2 cup butter, 1/3 cup cocoa, 1/3 cup milk, 1 lb of powdered sugar, & I teaspoon vanilla. Set aside.
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