Description
A rich, chocolatey dessert with a gooey topping of melted marshmallows, perfect for gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 4 cups mini marshmallows
- 16 ounces confectioners’ sugar
- ½ cup whole milk
- ½ cup cocoa powder
- ¼ cup unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it or lining it with parchment paper.
- Cream the softened butter and granulated sugar together until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
- Whisk together the all-purpose flour and cocoa powder in a separate bowl.
- Gradually incorporate the dry mix into the butter mixture, alternating with a splash of whole milk if needed to create a smooth batter.
- Fold in the chopped pecans gently.
- Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Prepare the icing by melting butter over medium heat in a saucepan. Add cocoa powder and milk, stirring until smooth.
- Whisk in the confectioners’ sugar until it transforms into a sleek icing.
- Immediately sprinkle mini marshmallows over the warm cake.
- Pour the warm icing over the marshmallows, spreading evenly.
- Allow the cake to cool slightly, letting the marshmallows meld with the cake.
Notes
For a shorter baking time, check the cake at 25 minutes for a denser texture. Cream butter and sugar well for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 45g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg