| 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...
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