Ingredients:
- 1-1/2 c. chopped pecans
- 1 c. butter
- 4 oz. semisweet chocolate baking bar, chopped
- 2 c. sugar
- 1-1/2 c. all purpose flour
- 1/2 c. unsweetened cocoa (100% cacao)
- 3/4 tsp. salt
- 4 eggs
- 1 tsp. pure vanilla
- 1 small bag miniature marshmallows
Directions:
Preheat oven to 350 degrees. If you can, roast pecans this makes the cake even better. Place pecans on a baking sheet in a single layer and bake 5-8 minutes or until toasted. Set aside. Combine butter and chocolate in microwave dish and microwave in 30 second intervals until melted. Combine sugar, flour, salt and cocoa in separate bowl. Add eggs, and vanilla. Pour batter into 15x10x1 inch jelly roll pan. Bake for approx. 20 minutes. Remove from oven and sprinkle with marshmallows and bake until 5-8 minutes until golden brown. Drizzle warm cake with Chocolate Frosting. Sprinkle with toasted pecans.
Chocolate Frosting:
- 1/2 c. butter
- 1/3 c. unsweeted cocoa
- 1/3 c. milk
- 16 oz. pkg. powdered sugar
- 1 tsp. pure vanilla
Stir together first three ingredients in saucepan over low heat until butter is melted. Blend ingredients with a whisk. Remove from heat and add in powdered sugar beating with a mixer after each addition. Add in vanilla after powdered sugar is all blended.
