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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 20 |
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A brownie-like base topped with marshmellow creme and a nutty chocolate frosting, this cake is great with a tall glass of milk. Ingredients:
1 cup butter, softened |
2 cups sugar |
4 eggs |
1 1/2 cups self-rising flour |
1/2 cup baking cocoa |
1 cup chopped pecans |
1 (7 ounce) jar marshmallow creme |
1/2 cup butter, softened |
3 3/4 cups confectioners' sugar |
3 tablespoons baking cocoa |
1 tablespoon vanilla extract |
5 tablespoons milk |
1 cup chopped pecans |
Directions:
1. In mixing bowl, cream butter and sugar. Add eggs one at a time beating well after each addition. Combine flour and cocoa, gradually add to creamed mixture. Fold in the pecans. Pour into a greased and floured 13 x 9 pan. Bake at 350 for 35 minutes or until a toothpick inserted near the center comes out clean. Coll for 3 minutes, cake will fall slightly in the center. Spoon marshmellow creme over cake, spreading to cover top. cool completely.
2. For frosting, in a mixing bowl, cream butter. Beat in confectioners sugar, cocoa, vanilla and milk. Fold in pecans. Spread over marshmellow creme layer. Keep refrigerated.
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