| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Cakes | 8 | Servings | |
INGREDIENTS
| 2 | c | Sugar |
| 1 | c | Shortening |
| 4 | Eggs | |
| 1 1/2 | c | Flour |
| 1/3 | c | Cocoa |
| 1 | ts | Vanilla |
| 1/4 | ts | Salt |
| 1 | c | Pecans (optional) |
| 1/2 | lg | Jar of marshmallow fluff |
| 1 | c | Butter |
| 1/3 | c | Carnation milk |
| 1/3 | c | Cocoa |
| 1 | ts | Vanilla |
| 1 | lb | Confectioners' sugar |
| 1 | c | Pecans (optional) |
INSTRUCTIONS
FOR THE CAKE FOR THE FROSTING >Hint< Make the frosting first, by simply creaming all of the ingredients together and setting aside... 1) Cream together the sugar and the shortening, and add the eggs one at a time, beating well after each addition... Add the flour, cocoa, vanilla and salt, creaming well then add the pecans if desired... 2) Bake in a well greased and floured 9" x 13" cake pan, at 350° for 30 min... remove and spread the marshmallow fluff evenly on the top, and return to the oven for 1 min or until fluff is spreadable... 3) Spread the frosting on top of the fluff and refrigerate until ready to eat...
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”