Heavenly Hash Cake Recipe
1 1/2 cups flour
2 cups sugar
3 tsp. baking powder
3 Tbls. cocoa
1 cup chopped pecans, optional
1 cup butter, melted
4 large eggs, beaten
2 tsp. vanilla
1/2 bag large marshmallows
Directions for cake:
Blend all dry ingredients together well.
Add melted butter, eggs, and vanilla and mix well.
Pour into 9x13 pan and bake in 350 degree oven for 40 minutes.
While cake is baking, cut 1/2 bag of large marshmallows in half and save. (To make it easier, Use kitchen scissors to cut marshmallows rather than knife).
After cake is baked, place cut sides of marshmallows on cake to cover entire cake and press marshmallows down lightly to melt them a little. Let cake cool COMPLETELY before icing.
1 pkg. powdered sugar, sifted to remove any lumps
3/4 stick butter, melted
1 1/2 - 2 Tbl. cocoa
2 cups pecans, chopped
10 Tbls. evaporated milk (or till smooth enough to be spread)
Directions for icing:
Sift powdered sugar in large bowl. Add cocoa (make lighter or darker as preferred) and mix well. Add chopped pecans and mix well.
Add melted butter and begin adding evaporated milk a tablespoon at a time, stirring well after each addition. Do NOT make too thin. You want the icing to be the consistency of a thin fudge.
Ice the cake with a butter knife or a cake spatula - the marshmallows should not be melted all the way through. The icing should sit on top of the marshmallow tops.