Gooey Chocolate Pecan Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 cup melted butter (or 1 stick butter and 1 stick margarine)
02 -
2 cups sugar
03 -
1/2 cup unsweetened cocoa
04 -
4 large eggs, lightly beaten
05 -
1 teaspoon vanilla extract
06 -
1/8 teaspoon salt
07 -
1 1/2 cups all-purpose flour
08 -
1 1/2 cups coarsely chopped pecans, toasted
09 -
1 (10.5-ounce) bag miniature marshmallows
→ Chocolate Frosting
10 -
1 (16-ounce) package powdered sugar, sifted
11 -
1/2 cup milk
12 -
1/4 cup butter, softened
13 -
1/3 cup unsweetened cocoa
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease and flour a 15 x 10-inch jellyroll pan. In a large bowl, whisk together the melted butter, sugar, cocoa, lightly beaten eggs, vanilla extract, and salt. Stir in the flour and chopped pecans until well combined. Pour the batter into the prepared pan, spreading it evenly.
02 -
Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Remove from the oven and top the warm cake evenly with miniature marshmallows. Return to the oven and bake for an additional 5 minutes.
03 -
While the cake is baking, beat together the powdered sugar, milk, softened butter, and unsweetened cocoa with an electric mixer until smooth.
04 -
Drizzle the chocolate frosting over the warm cake with marshmallows. Let cool completely before cutting into squares.
# Notes:
01 -
This rich chocolate mud cake features a gooey marshmallow layer between the cake and frosting for extra decadence.