| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes &, Frostings |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Margarine |
| 2 |
c |
Sugar |
| 1/3 |
c |
Cocoa |
| 4 |
lg |
Eggs |
| 1 1/2 |
c |
Flour |
| 1 |
tb |
Vanilla |
| 1/4 |
c |
Pecans |
| 7 |
oz |
Marshmallow cream |
| 1/2 |
c |
Margarine; melted |
| 4 |
tb |
Cocoa |
| 6 |
tb |
Milk |
| 1 |
|
Box powdered sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
FROSTING
1. Melt margarine. Add sugar and mix well.
2. Add cocoa and 1 egg at a time, mixing well after each.
3. Add flour, vanilla and pecans.
4. Pour into greased 11 x 13 inch pan.
5. Bake at 350 degrees for 30 minutes.
6. Prepare frosting while baking the cake. Mix melted margarine, cocoa and
milk. Add sugar and vanilla and mix until smooth.
7. Remove cake from oven when done. Immediately spoon on marshmallow cream,
allowing it to melt somewhat.
8. Add frosting to top, swirling with marshmallow cream.
9. Let cake cool completely before serving.
Recipe by: Robin
Posted to MC-Recipe Digest V1 #987 by "berick@mail.wsu.edu"
<berick@mail.wsu.edu> on Jan 6, 1998
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