A rich, fudgy chocolate cake topped with gooey marshmallows and a smooth chocolate frosting.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/4 teaspoon salt
1 1/2 cups chopped walnuts or pecans
2 cups mini marshmallows
1/2 cup butter
1/3 cup milk
1/4 cup cocoa powder
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
In a large bowl, mix melted butter and sugar. Beat in eggs one at a time, then stir in vanilla.
Combine flour, 1/2 cup cocoa, and salt; gradually blend into the egg mixture. Fold in nuts. Spread batter into prepared pan.
Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Immediately sprinkle marshmallows over hot cake.
For frosting, melt 1/2 cup butter in a saucepan. Stir in milk and 1/4 cup cocoa. Bring to a boil, then remove from heat. Mix in powdered sugar and vanilla until smooth. Pour over marshmallows and spread evenly. Let cool before serving.