Laura Mariano
Ingredients
For the cake:
- 1C.Butter unsalted and softened
- 1 ½C.Granulated sugar
- 1 ½C.All purpose flour
- ½C.Cocoa powder
- 4Large eggs
- 2tsp.Vanilla extract
- 1C.Chopped pecans
- 4C.Mini Marshmallows
For the icing:
- 16oz.Confectioners sugar
- ½C.Whole milk
- ½C.Cocoa powder
- ¼C.Butter unsalted and softened
Instruction
- Preheat the oven to 350 degrees.
- Beat together the butter and sugar for the cake in a mixing bowl.
- Add in the flour, cocoa powder, eggs and vanilla extract until well combined.
- Fold in the chopped pecans.
- Spread the batter in an even layer in a well greased 9×13 baking dish.
- Bake for 25 minutes until cooked completely through.
- Immediately pour the marshmallows on top of the cake when removed from the oven and let them sit. Once they are soft and melted, spread them evenly over the top of the cake.
- Mix together the ingredients for the icing until smooth and creamy.
- Spread the icing over the top of the cooled cake, and serve.
