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| Ingredients: |
1 C. butter
4 eggs
1/3 C. cocoa
1 tsp. vanilla extract
| 2 C. sugar
1 1/2 C. flour
1 C. coarsely chopped pecans
3 C. mini-marshmallows |
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| Directions: |
Cream shortening and sugar. Add eggs, one at a time, beating after each. Sift flour and cocoa.
Fold into creamed mixture. Add pecans and vanilla. Beat well. Butter and flour a 13x9-inch pan. Spoon cake mixture into pan and smooth over. Bake 30
to 35 minutes at 350°. Remove from oven and sprinkle with marshmallows. Return to oven for 10 minutes. Cool for 30 minutes. |
ICING: 1 C. butter
1 lb. powdered sugar
1/3 C. cocoa
1 C. chopped pecans
1/2 C. evaporated milk Melt butter. Sift together sugar and cocoa. Stir into butter along with nuts and milk. Spread over cake and let stand until thoroughly cold.
(June Besler) |
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| | Abbreviations | | | c. = C. = Cup
lb. = pound
lg. = large
oz. = ounce | pkg. = package
qt. = quart
tsp = teaspoon
Tbsp. = tablespoon | | | Recipes use U.S. measurements | | |
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