Ingredients
| 2 c | sugar |
| 1 c | vegetable shortening- softened |
| 4 | eggs beaten |
| 1/3 c | cocoa powder |
| 1 1/2 c | self rising flour |
| 1/2 tsp | salt |
| 1 c | chopped pecans |
| 3 tsp | vanilla extract |
| 2 c | miniature marshmallows |
| 1 1/2 stick | butter, softened get recipes @ goboldwithbutter.com |
| 1/3 c | cocoa powder |
| 1 box | confectioners' sugar |
| 1/2 c | evaporated milk |
| 1 tsp | vanilla extract |
| 1 c | chopped pecans |
Directions
1
In a bowl cream together the sugar and shortening. Add the eggs and beat. Sift together the flour,cocoa, salt. Add this and beat. add the vanilla and pecans. Mix well - Pour into a 13 x 9 pan and bake @ 300 degrees for 40 minutes.As soon as it is done take it out and sort of drop it softly on the stove so that the cakes falls.This makes it fudgy.
2
Cover the cake with mini marhsmallows. Place back in oven and let slightly melt.
3
Icing- In a bowl combine the Conf sugar, cocoa, vanilla,evap. milk , melted butter, & pecans. Mix well. Pour this over the marshmallows and spread out. Place cake in refrigerator for 2-3 hours. Keep chilled till time to serve.
0 comments:
Post a Comment