Time 55m Yield 20 Number Of Ingredients 18 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Mix white sugar, flour, and salt together in a large bowl. Combine 1/2 cup butter, vegetable oil, 1/2 cup cocoa powder, and water in a saucepan; bring to a boil and stir until smooth. Remove from heat and stir into flour mixture. Beat buttermilk, eggs, 2 teaspoons vanilla extract, and baking soda together in a bowl; mix into chocolate mixture. Pour batter into prepared baking pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 minutes. Cool slightly. Combine 1/2 cup butter, milk, and 3 tablespoons cocoa powder in a saucepan; bring to a boil and remove from heat. Whisk in confectioners’ sugar and 1 teaspoon vanilla extract. Fold in pecans. Sprinkle marshmallows over slightly cooled cake; pour warm icing over marshmallows. Cool cake before serving.
Time 55m Yield 15 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350°F. Lightly grease a 9x13 inch pan. Melt the butter in a medium saucepan. Add the cocoa and stir. Remove from the heat. Pour butter mixture into a mixing bowl and add sugar and eggs. Mix until blended. Add the vanilla. Mix in the flour and salt. Stir in the pecans. Put batter into prepared pan and cook for 35 minutes or until done. Remove from oven and sprinkle with marshmallows. Cool in the pan on a wire rack. For the frosting: Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake. If your frosting is too thick, add more milk.
Time 1h Yield 6 to 8 servings Number Of Ingredients 18 Steps:
For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray. In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside. In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate. In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler. Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool. For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners’ sugar in 4 to 5 additions. Stir in the nuts and vanilla. Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve.
Time 55m Yield 20 servings. Number Of Ingredients 14 Steps:
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely., For frosting, in a small bowl, cream butter and confectioners’ sugar until light and fluffy, 5-7 minutes. Beat in the cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.
Yield 24 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking pan. Cream together 1/3 cup of the cocoa, white sugar, and 1 cup of the butter or margarine until light and fluffy. Add the eggs, and 1 teaspoon of the vanilla and beat well. Mix flour, baking powder, coconut, and chopped pecans together. Stir flour mixture into the egg mixture and stir until just combined. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Smooth marshmallow cream over top of cake while still hot. Let cake cool completely then ice with chocolate icing. To Make Chocolate Icing: Beat together the confectioner’s sugar, the remaining 1/3 cup cocoa, 1 teaspoon vanilla, and 1/2 cup butter or margarine. Continue to beat and add enough evaporated milk to make icing spread on cake.
Time 50m Yield 1 13x9 pan Number Of Ingredients 14 Steps:
For Cake: Cream together margarine, sugar and cocoa. Add 4 eggs and vanilla; mix well. Add flour, coconut, chopped nuts and beat 1 to 2 minutes. [email protected] 350 degrees for 30 to 40 minutes. While still hot, spread a jar of marshmallow creme over cake. For Icing: Mix together all ingredients for icing and spread over cake.
