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Ingredients

4 eggs 1 cup butter 4 tablespoons unsweetened cocoa powder 2 teaspoons vanilla extract 2 cups white sugar 1 ½ cups self-rising flour 1 cup chopped pecans 1 (16 ounce) package miniature marshmallows 4 tablespoons butter, melted 4 cups confectioners' sugar 4 tablespoons unsweetened cocoa powder ½ cup evaporated milk

Nutrition Info

492.8 calories carbohydrate: 79.7 g cholesterol: 77.3 mg fat: 19.3 g fiber: 1.7 g protein: 4.5 g saturatedFat: 9.4 g servingSize: - sodium: 266.8 mg sugar: 63.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
In a large bowl, cream 1 cup butter and sugar. Add eggs one at a time, mixing well with each addition. Add vanilla and mix to incorporate.
In a separate bowl, mix flour and cocoa together, then add to the egg mixture and mix well to combine. Add nuts and combine.
Pour into prepared 8x12 inch pan and bake at 350 degrees F (175 degrees C) for 40 minutes. While cake is still hot, cover with marshmallows.
To Make Topping: In a small bowl, combine 4 tablespoons melted butter, confectioners' sugar, 4 tablespoons cocoa and evaporated milk. Spread evenly over top of cake.

1 - 8x12 inch cake

This quick and easy recipe makes a nutty chocolate cake with marshmallows and pecans.