INGREDIENTS
2 cups sugar
1/2 cup unsweetened cocoa powder
4 large eggs (lightly beaten)
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows
Ingredients for the chocolate frosting:
1 (16 oz) package powdered sugar, sifted
1/2 c. milk
1/4 c. butter, softened
1/3 c. unsweetened cocoa
Pre-heat oven to 350° degrees
Whisk together melted butter and next 5 ingredients in a large bowl.
Stir in flour and chopped pecans.
Spread batter (it will be thick) into a greased and floured 15- x 10-inch jellyroll pan (or use a deep dish cookie sheet).
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Note: Reduce the temperature by 25 degrees if you are using a dark pan.
Remove from oven; top warm cake evenly with marshmallows.
Return to oven, and bake 5 minutes.
Make Chocolate Frosting: Beat all ingredients together with an electric mixer until smooth.
Drizzle Chocolate Frosting over warm cake.
Let the cake cool completely before cutting into squares!
Whisk together melted butter and next 5 ingredients in a large bowl.
Stir in flour and chopped pecans.
Spread batter (it will be thick) into a greased and floured 15- x 10-inch jellyroll pan (or use a deep dish cookie sheet).
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Note: Reduce the temperature by 25 degrees if you are using a dark pan.
Remove from oven; top warm cake evenly with marshmallows.
Return to oven, and bake 5 minutes.
Make Chocolate Frosting: Beat all ingredients together with an electric mixer until smooth.
Drizzle Chocolate Frosting over warm cake.
Let the cake cool completely before cutting into squares!