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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This must be baked in two 9-inch square pans that are at least 2 inches deep. Ingredients:
chocolate velvet cake batter |
4 cups miniature marshmallows |
2 cups chopped pecans, toasted |
1/2 cup butter or margarine |
1/3 cup milk |
3 tablespoons cocoa |
1 (16-ounce) package powdered sugar, sifted |
1 teaspoon vanilla extract |
Directions:
1. Spoon batter into 2 greased and floured aluminum foil-lined 9- x 9- x 2-inch square pans. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; sprinkle each cake evenly with 2 cups miniature marshmallows and 1 cup pecans. Return to oven, and bake 5 more minutes or just until marshmallows begin to melt. Remove from oven, and let cool on a wire rack.
2. Bring butter, milk, and cocoa to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in powdered sugar and vanilla. Drizzle evenly over cakes in pans. Let cool completely. Cut cakes into squares.
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