| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter |
| 2 |
c |
Sugar |
| 4 |
|
Eggs |
| 1 1/2 |
c |
Flour |
| 1/3 |
c |
Unsweetened cocoa |
| 1 |
c |
Coarsely chopped pecans |
| 1 |
ts |
Pure vanilla extract |
| 3 |
c |
Miniature marshmallows or large marsmallows cut into 1/2" pieces |
| 1/2 |
lb |
Butter |
| 1 1/2 |
c |
Confectioner's sugar |
| 1/3 |
c |
Unsweetened cocoa |
| 1 |
c |
Coarsely chopped pecans |
| 1/2 |
c |
Evaporated milk |
INSTRUCTIONS
THE CAKE
THE ICING
Date: Tue, 27 Feb 96 19:43:00 -0600
From: phillip.waters@the-matrix.com (PHILLIP WATERS)
1. Preheat oven to 350 degrees
2. To prepare the cake batter, combine the butter and sugar in a mixing
bowl. Beat well until creamy. Add the eggs, 1 at a time, beating thoroughly
after each addition.
3. Sift together the flour and cocoa. Fold this into the creamed mixture.
Add the chopped nuts and the vanilla. Beat well.
4. Butter the bottom and sides of a 9 X 13 inch baking pan. Add a little
flour and shake it around to coat the bottom and sides of the pan. Shake
out the excess.
5. Spoon the cake batter into the pan and bake 25 to 30 minutes. Remove
from the oven and sprinkle the top with the marshmallows. Return to the
oven and bake about 10 minutes, until the marshmallows are melted and
starting to brown. Remove from the oven and let cool in the pan about 30
minutes.
6. Meanwhile, prepare the icing. Melt the butter in a saucepan.
7. Sift together the confectioner's sugar and cocoa. Stir this into the
butter along with the nuts and milk. Spread this over the cake and let
stand until thoroughly cooled.
8. Cut into slices and serve.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #60
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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