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Marshmallow Cake

6 ounces butter (3/4 cup, 1 1/2 sticks) 
1 1/2 cups sugar 
3 tablespoons unsweetened cocoa 
1 1/2 cups self-rising flour 
1 1/2 cups chopped pecans 
1 teaspoon vanilla extract 
6 ounces miniature marshmallows, about 3 cups 

Cream butter and sugar until light and fluffy; beat in cocoa. Add eggs, one at a time, beating well after each addition. Add flour, nuts and vanilla; mix well. Pour batter into greased and floured 9x13x2-inch baking pan. Bake chocolate marshmallow cake at 325 for 40 minutes. Remove from oven and place miniature marshmallows on top of hot cake. Let marshmallows melt then frost with icing (below) while still warm.

Icing 

1/4 cup butter 
1 lb confectioners sugar (about 3 1/2 cups unsifted) 
1/4 cup unsweetened cocoa 
1 teaspoon vanilla 
milk 

Mix all ingredients together, adding milk until desired spreading consistency is reached; spread on warm chocolate marshmallow cake. Cool chocolate marshmallow cake thoroughly before serving.