Ingredients
3/4 cup flour
one cup of regular sugar
1/4 cup unsweetened cocoa powder,sifted
one teaspoon baking powder
1/4 tsp salt
four ounces butter, melted
get recipes @ goboldwithbutter.com
two huge eggs, beaten
two teaspoons vanilla
1/2 cup chopped toasted pecans
Try Diamond of California Nuts
two handfuls of mini marshmallows
FOR THE FROSTING:
two ounces butter, melted (1/4 cup)
get recipes @ goboldwithbutter.com
one ounce cocoa powder, sifted (1/4 cup)
two ounces evaporated milk (1/4 cup)
one cup powdered sugar, sifted (8 ounces)
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Ingredients
Directions
Donna Barre-Brown
Well Seasoned
Snow Lake, MB, Canada
itsajoke
Member Since Spoil 2013
Donna's Notes:
This recipe was voted the best Blogger recipe in 2012 & Marie, from the English Kitchen, was generous to share.
one Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.
two Whisk together the flour, sugar, cocoa powder, baking powder & salt in a bowl. Beat together the butter, eggs & vanilla. Add to the dry ingredients & mix until smooth. Stir in the toasted nuts. Pour in to the prepared pan.
three Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the middle comes out tidy. Immediately sprinkle the marshmallows on top & return to the oven for a couple of minutes to melt the marshmallows. Remove from the oven & carefully spread the chocolate frosting over top.
four To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth & thick. Spread on the hot marshmallows. Let chilled . Cut in to wedges to serve.
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