Ingredients
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1 cup melted butter
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2 cups sugar
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1/2 cup unsweetened cocoa powder
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4 large eggs, slightly beaten
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1 1/2 teaspoons vanilla
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1/8 teaspoon salt
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1 1/2 cups all-purpose flour
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1 1/2-1 3/4 cups chopped walnuts, toasted (can use chopped toasted pecans)
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1 (10 1/2 ounce) bag mini marshmallows
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1 (16 ounce) package confectioners' sugar, sifted
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1/3 cup unsweetened cocoa, siftened
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1/4 cup butter, softened
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1 teaspoon vanilla
Instructions
- Set oven to 350 degrees F.
- Grease a 15 x 10-inch jelly-roll pan.
- For the cake; in a large bowl beat the melted butter with the next 5 ingredients until combined and smooth.
- Add in flour; mix until blended.
- Pour the batter into prepared baking pan.
- Sprinkle the nuts over the top then push down slightly into the batter.
- Bake for about 20 to 22 minutes or until the cake tests done.
- At this point prepare the chocolate frosting while the cake is baking (the cake must be warm before adding on).
- For the frosting; in a medium bowl beat all ingredients together until smooth and blended; set aside to pour over warm cake.
- Remove from oven then sprinkle the mashmallows on top; return to oven for another 5 minutes.
- Drizzle the prepared chocolate frosting over top of the marshmallows.