3/4 cup all-purpose flour
1 cup of sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces melted butter
2 large eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
1 cup of mini marshmallows

For the frosting:

2 ounces melted butter
1 ounce cocoa powder, sifted
2 ounces evaporated milk
1 cup confectioners (powdered) sugar, sifted


Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla and add into the dry ingredients mixing 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 the toothpick test comes out clean. Evenly 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.

For the Frosting:
Put all frosting ingredients into the mixing bowl of a stand mixer or electric mixer. Mix until smooth and thick. Spread on the hot marshmallows. Garnish with fresh fruit if desired. Devour!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s