4 cups - mini marshmallows or 3 cups marshmallows, quartered
How to Make
Heat the oven to 350 Fahrenheit.
Grease and flour a cake pan.
In a medium saucepan, combine the butter and the cocoa and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended.
Stir in the beaten eggs, vanilla, sugar, flour, salt, and pecans, and beat with a wooden spoon or spatula or with a mixer at low speed until the batter is well combined and smooth, and the flour has disappeared.
Pour the batter into the prepared pan and bake at the 350 Fahrenheit for 20 to 25 mins.
In a medium bowl, combine the confectioners' sugar and the cocoa, and stir to mix them well.
Add the melted butter, milk and vanilla, and use a large spoon or mixer at low speed to beat everything together. Set aside until the cake is done.
Remove the cake from the oven, scatter the marshmallows over the top, and return the cake to the hot oven for about 3 mins to soften the marshmallows.
Place the cake on a wire rack.
Pour the frosting all over the marshmallow-dotted cake, and cool to room temperature.
Cut into small squares and serve.
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.