There are many variations of this, some with different names and little differences in ingredients. It’s certainly a southern staple. This is a recipe I’ve had for years. I remember that my Aunt Mary was the first to make it for a family gathering back in the seventies. She passed the recipe along. I realized recently that I had not made this in many years and I decided that this past Thanksgiving was just the right time to change that. It was every bit as delicious as I remembered.
1 cup butter
1/2 cup cocoa
2 cups sugar
4 large eggs, slightly beaten
1 1/2 cups all purpose flour
1 dash of salt
1 tsp vanilla extract
1 1/2 cups of pecans
4 cups mini marshmallows
- Preheat oven to 350°F.
- Cover bottom of 9 x 13 pan with cake release
- Melt the butter in a medium saucepan.
- Add the cocoa and stir.
- Remove from the heat.
- Pour butter mixture into a mixing bowl and add sugar and eggs.
- Mix until blended.
- Add the vanilla.
- Mix in the flour and salt.
- Stir in the pecans.
- Put batter into prepared pan and cook for 30-35 minutes.
- Remove from oven and cover with marshmallows.
- Return to oven for approximately 3 minutes to allow marshmallows to begin to melt.
- Cool in the pan on a wire rack. Allow to cool completely before frosting.
- For Frosting
- 1 (16 ounce) package powdered sugar
- 1/2 cup milk
- 1/3 cup cocoa
- 1/4 cup softened butter
- 1 cup chopped pecans
- Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake.
Beverly shares easy, inexpensive craft tutorials, diy projects for the home, coastal decor projects, & thrift store find makeover projects all designed to help you create a beautiful home on a budget.