Ingredients
Scale
For the Cake:
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 1/3 cup unsweetened cocoa powder
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 teaspoons vanilla extract
- 1 cup chopped pecans or walnuts (optional)
- 1 package (10 ounces) mini marshmallows
For the Frosting:
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup milk
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
- Make the Cake:
- In a large saucepan, melt 1 cup of butter over low heat. Stir in granulated sugar and 1/3 cup cocoa powder until well combined. Remove from heat and let cool slightly.
- Beat in eggs one at a time, then stir in vanilla extract. Gradually add flour and salt to the chocolate mixture, stirring until just combined. Fold in nuts if using.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Add Marshmallows:
- As soon as the cake is done, remove it from the oven and cover the top evenly with mini marshmallows. Return the cake to the oven for an additional 2-3 minutes, or until the marshmallows are slightly melted. Remove from the oven and let cool.
- Prepare the Frosting:
- For the frosting, combine 1/2 cup butter, milk, and 1/3 cup cocoa powder in a saucepan. Heat over low heat, stirring constantly, until the butter is melted. Remove from heat and stir in vanilla extract.
- Gradually whisk in powdered sugar until smooth. If the frosting is too thick, add a little more milk until you reach the desired consistency.
- Frost the Cake:
- Pour the warm frosting over the cooled cake and marshmallow layer, spreading evenly with a spatula. Allow the frosting to set before slicing.
- Serve:
- Cut the cake into squares and serve. The cake is rich, so consider serving smaller portions.
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
- Make the Cake:
- In a large saucepan, melt 1 cup of butter over low heat. Stir in granulated sugar and 1/3 cup cocoa powder until well combined. Remove from heat and let cool slightly.
- Beat in eggs one at a time, then stir in vanilla extract. Gradually add flour and salt to the chocolate mixture, stirring until just combined. Fold in nuts if using.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Add Marshmallows:
- As soon as the cake is done, remove it from the oven and cover the top evenly with mini marshmallows. Return the cake to the oven for an additional 2-3 minutes, or until the marshmallows are slightly melted. Remove from the oven and let cool.
- Prepare the Frosting:
- For the frosting, combine 1/2 cup butter, milk, and 1/3 cup cocoa powder in a saucepan. Heat over low heat, stirring constantly, until the butter is melted. Remove from heat and stir in vanilla extract.
- Gradually whisk in powdered sugar until smooth. If the frosting is too thick, add a little more milk until you reach the desired consistency.
- Frost the Cake:
- Pour the warm frosting over the cooled cake and marshmallow layer, spreading evenly with a spatula. Allow the frosting to set before slicing.
- Serve:
- Cut the cake into squares and serve. The cake is rich, so consider serving smaller portions.
