Ingredients:
2 Cups sugar
4 Eggs
2 Sticks butter
1 1/2 Cups flour
1 Tablespoon vanilla
1/3 Cup cocoa
1 Cup pecans chopped-optional
1/4 Teaspoon salt
Marshmallow cream (11 oz. jar)
In a large bowl combine all ingredients except marshmallow cream, mix well. Grease and flour a 9x13” baking pan. Pour the mixture into the pan and bake at 350’F. for 30-35 minutes or until done. Put marshmallow cream on cake while still hot. let cool before icing.
Icing
1 stick butter
4 Tablespoon cocoa
6 Tablespoons milk
1 Box powdered sugar
1 Teaspoon vanilla
Nuts
Bring to a boil the first 3 ingredients then add powdered sugar , vanilla. Spread over cake. Sprinkle chopped nuts over cake.
Tip: Mom adds 1 Tablespoon of instant coffee to icing mixture that boils. (First 3 ingredients.)
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Applesauce Cake (with applesauce)
Bread Pudding with Whiskey Sauce
German Chocolate Cake Frosting
Apricot Macadamia Nut Fruit Cake
Pumpkin Brownies & Caramel Sauce
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!