Picture Perfect Cooking

Mmm, mmm!  This cake is so rich and good.  I have had this basic recipe since 1999 and it is still a favorite.  This cake recipe was a runner-up in the December 2000/January 2001 issue of Taste of Home magazine!  That’s right…I was published!

For cake:

2 sticks butter, softened

2 cups granulated sugar

4 eggs

1 tsp vanilla

1 1/2 cups self-rising flour

1/3 cup cocoa

1 cup pecans, chopped

1 large jar marshmallow crème

For frosting:

1 stick unsalted butter, softened

3 tbsp cocoa

1 tbsp vanilla

1 lb powdered sugar

6-9 tsp milk

1 cup pecans, chopped

Preheat oven to 350.  Spray a 13×9” baking pan with nonstick spray.  Combine the butter and sugar in the bowl of an electric mixer.  Beat until smooth and creamy.

Add eggs one at a time and then add vanilla.  Mix in the cocoa and flour.  Stir in the nuts and pour the batter into the prepared pan.  The batter is more like brownie batter than cake.  It is a little thick. 

Bake for 30 minutes or until tester in the center comes out with a few crumbs.  My oven took a little longer than 30 minutes, but start checking it then.  While the cake is still hot, spread the marshmallow crème over the cake, then let it cool.

For the frosting:  Cream together the butter and powdered sugar.  This mixture will be dry.  Add the vanilla and cocoa.  Add the milk by starting with the 6 teaspoon amount.  My frosting was still too dry so I just add one teaspoon at a time until the consistency was right.  It took 9 teaspoons total for mine. Mix in the chopped pecans and spread the frosting over the cake.  Enjoy!!