Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll 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 Frosting over warm cake. Cool completely.
Note: 2 (5-ounce) packages brownie mix, prepared according to package directions, may be substituted for first 7 ingredients. Stir in chopped pecans. Bake at 350° for 30 minutes. Proceed with marshmallows and frosting as directed.
This is my all time favorite dessert. SOOOO rich.
Here's the frosting recipe (promise it's the right one, I have it written down with the rest of the recipe):
1 16oz bag powdered sugar
1/2 cup milk
1/4 cup butter softened
1/3 cup cocoa
just mix it all up, and you're good to go =)
This recipe was very good and was even better the second day after the frosting had sunk in. I will be making it again sometime. The frosting worked out alright for me. I melted the butter completely first before making the frosting,
This is Paula Deen's recipe for chocolate frosting that works well. I am baking for a church function and this cake recipe is less complicated that Paula's. 4 stars for Easy!
1 stick unslalted butter, softened
3 TB cocoa
6 TB milk
1 box confectioners surgar
1 tsp vanilla
Melt butter and cocoa and milk over low heat. Bring to boil, then remove from heat. Stir in confectioners sugar and slowly stir in vanilla. Pour over marshmallows.