Ingredients
| 2 Cups Sugar |
| 1 Cup Butter or Oleo, Softened |
| 4 Eggs |
| 1-1/2 Cups Flour |
| 1/3 Cup Cocoa |
| 1-1/4 Tsp. Salt |
| 3 Tsp. Vanilla |
| ½ Cup Nuts, Chopped |
| 1 Small Package Marshmallows |
| Icing: |
| 1-1/2 Sticks Butter or Oleo, Melted |
| 1/3 Cup Cocoa |
| 1 Box Powdered Sugar; Sifted |
| ½ Cup Evaporated Milk |
| 1 Tsp. Vanilla |
| 1/2 Cup Nuts |
Instructions
- Preheat oven to 300 degrees. Grease and flour a 9×13 cake pan. NOTE: This cake is served from the pan it is baked in.
- Cream together sugar and butter. Add eggs, one at a time, and beat until well mixed.
- Sift flour, cocoa and salt, and add to cream mixture a little at a time.
- Add vanilla and mix.
- Pour batter into prepared cake pan.
- Bake for 30 minutes.
- Remove cake from oven and immediately spread marshmallows over the top of cake. Return to oven and melt marshmallows, approximately 10 minutes.
- Remove cake from oven and let cool prior to icing. Make sure the cake is cooled so icing sets properly.
Icing:
- In a sauce pot, melt butter or oleo. Sift sugar and cocoa together and add to sauce pot. Next, add milk, vanilla and nuts. Mix well and spread on cake.