◾️¾ cup flour
◾️1 cup of regular sugar
◾️¼ cup unsweetened cocoa powder, sifted
◾️1 teaspoon baking powder
◾️¼ tsp salt
◾️4 ounces butter, melted
◾️2 large eggs, beaten
◾️2 teaspoons vanilla
◾️½ cup chopped toasted pecans
◾️2 handfuls of mini marshmallows
For the frosting:
◾️2 ounces butter, melted (1/4 cup)
◾️1 ounce cocoa powder, sifted (1/4 cup)
◾️2 ounces evaporated milk (1/4 cup)
◾️1 cup powdered sugar, sifted (8 ounces)


◾️Preheat the oven to 350 degrees.
◾️Butter a 9 inch spring form pan set aside.
◾️Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl.
◾️Beat together the butter, eggs and vanilla.
◾️Add to the dry ingredients and mix until smooth.
◾️Stir in the toasted nuts.
◾️Pour into the prepared pan.
◾️Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
◾️Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows.
◾️Remove from the oven and spread the chocolate frosting over top.
(To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick.)
◾️Spread on the hot marshmallows.
◾️Let cool completely.
◾️Cut into wedges to serve.

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