1 cup butter, melted
2 cups sugar
½ cup unsweetened cocoa
4 large eggs, lightly beaten
1 tspn vanilla extract
1/8 tspn salt
1-1/2 cups all-purpose flour
1-1/2 cups coarsely chopped pecans, toasted
1 (10.5-oz) bag miniature marshmallows
¾ cup flaked coconut (optional)
Whisk together melted butter and next 5 ingredients in a large bowl. Pour batter into a greased and floured 15x10 in 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 (19.5-oz) 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.
Chocolate Frosting (2 cups)
1-16 oz package powdered sugar, sifted
½ cup milk
¼ cup butter softened
1/3 cup unsweetened cocoa
Beat all ingredients at medium speed with an electric mixer until smooth.
Southern Living June 2004