Description
A rich and gooey dessert combining chocolate, marshmallows, and nuts, perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- ½ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 cup chopped pecans or walnuts (optional)
- 2 cups mini marshmallows
- ½ cup (1 stick) butter for frosting
- â…“ cup milk
- ¼ cup unsweetened cocoa powder for frosting
- 1 tsp vanilla extract for frosting
- 3½–4 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix melted butter and cocoa powder until smooth. Add sugar and eggs, and mix until glossy. Stir in flour, baking powder, salt, and vanilla extract until just combined. Optionally fold in chopped nuts.
- Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick comes out mostly clean.
- Sprinkle mini marshmallows over the hot cake and return to the oven for 3–5 minutes until golden.
- For the frosting, melt butter in a saucepan, then whisk in cocoa powder and milk until simmering. Remove from heat, add vanilla extract, and gradually mix in powdered sugar until smooth.
- Pour the warm frosting over the marshmallows and cool completely before slicing.
Notes
For a healthier option, use sugar substitutes or dairy-free ingredients. Avoid overbaking for the best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg