| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Butter |
| 2 | c | Sugar |
| 4 | Eggs; beaten | |
| 1/4 | ts | Salt |
| 1 1/2 | c | Flour |
| 1 | tb | Vanilla |
| 1 | c | Chopped nuts |
| 1/3 | c | Cocoa |
| 1 | Jar (7 oz) marshmallow creme | |
| 2 | Sticks melted butter | |
| 1/2 | c | Evaporated milk |
| 1 | ts | Vanilla |
| 1/2 | c | Cocoa |
| 1 | Box (1 lb) of confectioners sugar | |
| 1 | c | Chopped nuts |
INSTRUCTIONS
ICING Cream the butter and sugar. Add the eggs and vanilla. Mix dry ingredients. Stir in. Fold in chopped nuts. Pour into greased and floured 9" X 13" pan and bake at 350 degrees for 35 minutes. Spread marshmallow creme on top and return to oven 5 minutes or until bubbly. Cool and frost. Icing: Combine butter, milk, vanilla, cocoa and sugar. Let set about 30 mionutes, then beat until smooth. Add nuts. Spread over cooled cake. Posted to TNT - Prodigy's Recipe Exchange Newsletter by PBFinkel@aol.com on Oct 18, 1997
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