I had heard of this but never made one before. Since I forgot to bring my digital camera home over the weekend, I was forced to take the cake to school, photograph it and then leave it in the teacher’s lounge. No one seemed to be too upset:)
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
18 |
36 |
54 |
72 |
90 |
108 |
| Ingredients | ||||||
| Butter or margarine |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Cocoa |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Eggs |
4 |
8 |
12 |
16 |
20 |
24 |
| Flour |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
| Sugar |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Salt |
Dash |
1/8 t. |
1/4 t. |
3/8 t. |
1/2 t. |
1/2 t. + 1/8 t. |
| Pecans, chopped |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
| Mini marshmallows |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
| Frosting Ingredients | ||||||
| Butter or margarine |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Milk |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Cocoa |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Vanilla |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Powdered sugar |
16 oz. |
32 oz. |
48 oz. |
64 oz. |
80 oz. |
96 oz. |
Assembly Directions:
Preheat oven to 350 degrees. In large mixing bowl, melt margarine in microwave. Add cocoa and eggs. Beat well. Stir in flour, sugar, salt and pecans; mix well. Spray and flour a 9×13 pan. Spread mixture into pan. Bake for 30 minutes.
While baking, prepare frosting. In small pan, melt butter or margarine. Add milk and cocoa. Heat till boiling. Boil one minute. Remove from heat and add vanilla and powdered sugar.
Immediately after removing cake from oven, pour marshmallows over top. Spread frosting over cake.
Freezing Directions:
Cool and freeze. OR Cool, cut into squares and freeze individual squares. Place in freezer bags or containers. Seal, label and freeze.
Serving Directions:
Thaw and enjoy!
Nutritional Info:
Per Serving: 470 Calories; 24g Fat (43.6% calories from fat); 4g Protein; 65g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 213mg Sodium.
Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 4-1/2 Fat; 3-1/2 Other Carbohydrates.
Nanci Slagle
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