Ingredients
Cake:
1 cup margarine or butter
2 cups granulated sugar
½ cup cocoa powder
Pinch salt
4 eggs, beaten
1 tsp vanilla
1 ½ cup flour
2 cups chopped pecans
Frosting:
½ cup margarine or butter, melted
1/3 cup cocoa powder
4 to 4 ½ cups powder sugar
½ cup milk
4 cups miniature marshmallows
Instructions:
1. Preheat oven to 350. Crease and flour a 13X9 inch baking pan.
2. To make cake: In a large saucepan, melt the 2 sticks margarine or butter. Remove from heat. In a small bowl, stir together the sugar, the ½ cup cocoa powder and the salt. Add the sugar mixture to the melted margarine or butter. Stir in the beaten eggs and vanilla. Add the flour and pecans; stir until combined.
3. Spread the batter into the prepared 13X9 pan. Bake for 30 min.
4. Meanwhile, to prepare the frosting: In a medium saucepan, melt the ½ cup margarine or butter. Stir in the cocoa powder. Stir in 2 cups of the powdered sugar. Add the milk and stir until smooth. Stir in enough of the remaining powdered sugar to reach a spreading consistency.
5. Spread the marshmallows over the hot cake. Let the cake stand for 15 minutes. Then, spread the frosting on top of the marshmallows. When cake is cool, cut into squares.
***Revised to muffins that aren’t so rich: omit nuts; add chocolate chips. Omit frosting and marshmallows. Bake in muffin cups ___ minutes.
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