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Ingredients
- Preheat the oven to 350 F (175 C). In large bowl, beat
- 1/2 c. of butter,
- 1 c. of sugar
- 1 tsp of vanilla till creamy. Add in
- 3 x Large eggs, one at a time, beating well after each addition. Stir together
- 3/4 c. of all-purpose flour,
- 1 tsp of cocoa pwdr,
- 1/2 tsp of baking pwdr healthy pinch of salt
Directions
- And then blend it into the butter mix. Stir in
- 1 c. of minced pecans.
- Spoon the batter into a greased 13-by-9-by-2 inch baking pan. Bake for 15 to 18 min or possibly till the top springs back when touched lightly in center.
- While the cake is baking, make the frosting. Beat
- 6 Tbsp. of softened butter2 2/3 c. of powdered sugar,1/2 c. of cocoa powder1/3 c. of lowfat milk.
- Beat to a spreading consistency (additional lowfat milk may be needed). Blend in
- 1 tsp. of vanilla extract.
- Remove the cake from oven; immediately cover the top with marshmallows.
- Return the cake to the oven for 2 to 3 min or possibly till marshmallows are soft.
- As soon as it comes out of the oven again, spread the frosting over the marshmallow layer. Cold thoroughly before cutting the cake into squares.
- Having seen a photo of an amazing decorated cakes, we do not think any mud cake from any state is going to be a very good candidate for fancy decorating.
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