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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This rich cake is ideal for special occasions. Ingredients:
1/4 cup butter, softened |
1/2 cup sugar |
1 egg |
1/2 teaspoon vanilla extract |
1/4 cup king arthur unbleached all-purpose flour |
3 tablespoons baking cocoa |
1/4 teaspoon salt |
2 tablespoons chopped pecans |
frosting: |
3 tablespoons butter |
1 tablespoon plus 2 teaspoons 2% milk |
2 teaspoons baking cocoa |
1 cup confectioners' sugar |
1/8 teaspoon vanilla extract |
1/3 cup marshmallow creme |
2 tablespoons coarsely chopped pecans |
Directions:
1. Coat a 6-in. springform pan with cooking spray and dust with flour; set aside. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and salt; stir into creamed mixture just until blended. Stir in pecans.
2. Transfer to prepared pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
3. For frosting, in a small saucepan, combine the butter, milk and cocoa; bring to a boil. Remove from the heat; beat in the confectioners' sugar and vanilla.
4. Place springform pan on a wire rack. Immediately spread marshmallow creme over hot cake. Drop 2 tablespoons of frosting over creme; cut through with a knife to swirl. Cool completely.
5. Carefully run a knife around edge of pan to loosen; remove sides of pan. Spread remaining frosting over top and sides of cake. Sprinkle with pecans. Yield: 6 servings.
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