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Add a photoServings: 12
Ingredients
- 4 Large eggs
- 1 c. soft butter
- 2 c. sugar
- 1 teaspoon vanilla
- 1 1/2 c. unsifted all-purpose flour
- 1/4 c. unsweetened cocoa
- Dash of salt
- 1 c. minced pecans
- 1 (7 ounce.) jar marshmallow creme
Directions
- Preheat oven to 350 degrees. Grease 13"x9" baking pan; set aside. In large bowl with electric mixer at medium speed, beat Large eggs, butter, sugar and vanilla till light and fluffy, scraping sides of bowl occasionally. Add in flour, cocoa, and salt; beat just till well blended. Mix in pecans. Spread batter proportionately in pan. Bake 40 to 45 min. Immediately place dollops of marshmallow creme on cake, spread till smooth. Let cold on wire rack for at least 1 hour before frosting (or possibly refrigeratetill set, about 30 min).
- FROSTING: In a medium saucepan, heat butter, stir in cocoa and cook 1 minute. Remove from heat. Add in remaining frosting ingredients, stir till smooth. Spread on top of marshmallow creme. When frosting has cooled, cut into 1" squares. Makes 7 dozen. If you like, decorate each square with a wreath of green icing and cinnamon candy in center. To freeze, wrap well and freeze up to 3 months.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 12 servings | |
| Calories 386 | |
| Calories from Fat 181 | 47% |
| Total Fat 20.76g | 26% |
| Saturated Fat 10.55g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 145mg | 6% |
| Potassium 64mg | 2% |
| Total Carbs 47.1g | 13% |
| Dietary Fiber 1.2g | 4% |
| Sugars 33.72g | 22% |
| Protein 4.62g | 7% |
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