1 cup butter or margarine, softened 2 cups sugar 4 eggs 1 1/2 cup self-rising flour 1/2 cup baking cocoa 1 cup chopped pecans 1 jar (7 ounce size) marshmallow creme ***FROSTING*** 1/2 cup butter or margarine, softened 3 3/4 cups confectioners' sugar 3 tablespoons baking cocoa 1 tablespoon vanilla extract 4 tablespoons milk, more if needed 1 cup chopped pecans
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture. Fold in the pecans.
Transfer to a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 degrees F for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. 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 mixing bowl, cream butter. Beat in confectioners' sugar, cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.
WOW !!! Great Cake ! Like the one Mom used to make. Very rich and yummy. Cut into small pieces to savor. I used Marshmellow creme like other cook and again, yummy !!! Used 1 cup nuts - total and it was fantastic !
Feb 23, 2008
I really liked this. This is an excellent recipe.
Nov 21, 2007
this is the real deal. i had a similar recipe years ago and lost it but this is very much the same using marshmallow creme. the main idfference is I used Chocolate chips on the top to melt into the 3rd layer. It is very sticky so serving is tricky. I cut it while still warm. Using a spring form pay would make taking it out easier but will change the shape. These are normally like the best brownies you can make only better!