| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Desserts |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter, softened |
| 1 |
c |
Sugar |
| 3 |
x |
Eggs |
| 3/4 |
c |
All Purpose Flour |
| 1/2 |
ts |
Baking Powder |
| 1 |
|
Dash Salt |
| 1/4 |
c |
+1 /12 T Cocoa |
| 1 |
ts |
Vanilla Extract |
| 1 |
c |
Pecans, chopped |
| 10 |
oz |
Marshmallows |
| 1 |
|
Chocolate Frosting |
| 1/4 |
c |
Butter |
| 1/4 |
c |
+2 T Cocoa |
| 1/4 |
c |
+3 T Warm Milk |
| 1 |
ts |
Vanilla Extract |
| 16 |
oz |
Powdered Sugar, sifted |
INSTRUCTIONS
Cream butter; gradually add sugar, beating well. Add eggs, one at a time,
beating well after each addition. Combine flour, baking powder, salt, and
cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter
into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to
18 minutes until top is barely soft to the touch. Remove cake from oven and
cover top with marshmallows. Return to oven for 2 minutes or until
marshmallows are soft. Spread marshmallows over cake and immediately cover
with Chocolate Frosting. Let frosting harden before cutting the cake into
squares. Yield: one 13x9 inch cake. FROSTING: Cream butter; add cocoa,
mixing well. Gradually beat in powdered sugar, adding warm milk as
necessary, until spreading consistency. Stir in vanilla. Spread immediately
over warm marshmallows. Yield: enough for one 13x9 inch cake. Source:
Southern Heritage CAKES Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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