3/4 cup flour

1 cup of regular sugar

1/4 cup unsweetened cocoa powder, sifted

1 teaspoon baking powder

1/4 tsp salt

4 ounces butter, melted

2 large eggs, beaten

2 teaspoons vanilla

1/2 cup chopped toasted pecans

2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)

1-ounce cocoa powder sifted (1/4 cup)

2 ounces evaporated milk (1/4 cup)

1 cup powdered sugar, sifted (8 ounces)ct


Preheat the oven to 350 degrees. Butter a 9-inch springform pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs, and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve

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