Ingredients
The following ingredients have 9 Servings
- 1 cup pecan halves
- 2 tablespoons butter, melted
- 1/2 teaspoon kosher salt
- 1-1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 cup unsweetened cocoa (like Hershey's)
- 4 large eggs, beaten
- 1/2 teaspoon pure vanilla extract
- 1 cup (2 sticks) butter, melted and cooled
- 1 (10.5 ounce) bag of mini marshmallows or 1 (7 ounce) jar of marshmallow creme
- 1/2 cup (1 stick) butter
- 6 tablespoons milk
- 4 tablespoons unsweetened cocoa
- 1 teaspoon pure vanilla extract
- 1 (1 pound) box powdered sugar, sifted
Instruction
- Toss the pecans with the melted butter and roast in a preheated 375-degree F oven for about 12 to 15 minutes or until fragrant.
- Remove and sprinkle with salt, transfer to a plate to cool. Once cooled, coarsely chop.
- For the cake, reduce oven temperature to 350 degrees F. Butter a 9 x 13-inch pan; set aside.
- Whisk together the flour, sugar, salt and cocoa.
- Add the eggs, vanilla and cooled, melted butter; mix until blended. Pour into the prepared baking dish and bake at 350 degree F. for 20 to 25 minutes, or until a toothpick inserted into the center comes back clean.
- Remove from oven and sprinkle the marshmallows, or place dollops of the marshmallow creme, all over the top of the cake as soon as it comes out of the oven.
- Once the marshmallows or creme begins to melt, use a spatula to carefully spread out some, but leave a few bumps from the marshmallow.
- For the frosting, melt together the last stick of butter with the milk until hot. Remove from the heat and whisk in the cocoa and vanilla.
- Add in the sifted powdered sugar and quickly beat with a wooden spoon until smooth, returning to a low burner to loosen if mixture thickens too quickly.
- Immediately pour the frosting evenly all over the marshmallow layer.
- Immediately scatter the toasted pecans over the top, set entire pan aside on a wire rack and allow the cake to cool completely before cutting into small squares.
