Beazell's Cook Book

Heavenly Hash Cake by Lisa Dantin

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1 cup of melted butter (or 1 stick of butter and 1 stick of margarine
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs (lightly beaten)
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows

Whisk together melted butter and next 5 ingredients in a large bowl.

Stir in flour and chopped pecans.

Pour batter into a greased pan.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Remove from oven; top warm cake evenly with marshmallows.

Return to oven, and bake 5 minutes.

Drizzle Chocolate Topping over warm cake.

Chocolate Topping

1 cup confectioners' sugar + 2 tablespoons cocoa + 2 tablespoons butter(melted)+ 6 - 8 tablespoons evaporated milk


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