Granny’s Chocolate Marshmallow Cake
Preheat oven to 325 degrees.
Cake Layer:
1-1/2 sticks butter (melted)
3 eggs
3 Tbsp unsweetened cocoa (Hershey’s)
1-1/2 cups sugar
1-1/2 cups self-rising flour
1-1/2 cups chopped English Walnuts
Mix butter, cocoa and sugar together in a large bowl until smooth. Add 3 eggs and mix until smooth. Add flour and mix until smooth. Add chopped nuts last and mix. Pour into a 9x13 inch pan and bake at 325 degrees for 30 minutes.
MY NOTES: You can use boxed brownie mix instead of making the homemade cake above.
Icing Layer:
1 box confectioners-10x sugar (16-oz)
4 Tbsp unsweetened cocoa (Hershey’s)
½ stick butter (melted)
½ cup whole milk
1 tsp vanilla extract
1 pinch of salt
1 bag mini marshmallows (10.5 oz)
Mix sugar and cocoa together in a large bowl. Add butter, milk, salt and vanilla and cream together. You may need to add more milk if the mixture is too thick. The icing should be able to pour from the bowl but not too thin.
As soon as cake is done, place one layer mini marshmallows on entire top of cake. Return cake to warm oven to melt the marshmallows slightly. Oven should be off because you don’t want to allow marshmallows to brown.
Remove cake from oven and pour icing on top of marshmallow layer and smooth with wet knife. You want to completely cover the marshmallow mixture with the chocolate icing. Allow one hour setup time before cutting cake. Leftover cake should be refrigerated.
Picture with it made in my brownie edge pan.
