Birmingham used this recipe for the church's 125th anniversary
celebration. Of the 100 cakes made, there wasn't any left over.
Yield: Makes 15 servings
Ingredients
- 1 cup butter, melted
- 2 cups sugar
- 1/2 cup unsweetened cocoa
- 4 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups coarsely chopped pecans, toasted
- 1 (10.5-ounce) bag miniature marshmallows
Chocolate Frosting
Preparation
Whisk together melted butter and next 5 ingredients in
a large bowl. Stir in flour and chopped pecans. Pour batter into a
greased and floured 15- x 10-inch jellyroll pan.
Bake at 350° for
20 to 25 minutes or until a wooden pick inserted in center comes out
clean. Remove from oven; top warm cake evenly with marshmallows. Return
to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake.
Cool completely.
Note: 2 (19.5-ounce) packages brownie mix,
prepared according to package directions, may be substituted for first 7
ingredients. Stir in chopped pecans. Bake at 350° for 30 minutes.
Proceed with marshmallows and frosting as directed.
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