- 4 eggs
- 1 cup butter
- 4 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 2 cups white sugar
- 1 1/2 cups self-rising flour
- 1 cup chopped pecans
- 1 (16 ounce) package miniature marshmallows
- 4 tablespoons butter, melted
- 4 cups confectioners' sugar
- 4 tablespoons unsweetened cocoa powder
- 1/2 cup evaporated milk
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
- In a large bowl, cream 1 cup butter and sugar. Add eggs one at a time, mixing well with each addition. Add vanilla and mix to incorporate.
- In a separate bowl, mix flour and cocoa together, then add to the egg mixture and mix well to combine. Add nuts and combine.
- Pour into prepared 8x12 inch pan and bake at 350 degrees F (175 degrees C) for 40 minutes. While cake is still hot, cover with marshmallows.
- To Make Topping: In a small bowl, combine 4 tablespoons melted butter, confectioners' sugar, 4 tablespoons cocoa and evaporated milk. Spread evenly over top of cake.
07/26/2019
recipepes.com
heavenly hash cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
