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“In 'Southern Cakes' by Nancie McDermott”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 350°; grease and flour a 13 x 9 inch baking pan.
  2. In a medium saucepan, combine the butter and cocoa; cook over medium heat, stirring now and then, until the butter is melted and the mixture is blended, 3-4 minutes.
  3. Stir in the beaten eggs, vanilla, sugar, flour, salt, and pecans, and beat with a wooden spoon or a spatula or with a mixer on low speed until the batter is well combined and smooth, and the flour has disappeared.
  4. Quickly pour the batter into the prepared pan and bake for 20-25 minutes, until the cake springs back when touched gently in the center and is beginning to pull away from the sides of the pan.
  5. Prepare frosting while the cake bakes so you will be ready to pour it over the hot cake.
  6. In a bowl, combine the powdered sugar and cocoa; stir to mix.
  7. Add the melted butter, milk, and vanilla; use a large spoon or a mixer on low speed to beat everything together well.
  8. Set aside until the cake is done.
  9. Remove cake from oven, scatter the marshmallows over the top, and return the cake to the hot oven for about 3 minutes to soften the marshmallows.
  10. Place the cake, sill in the pan, on a wire rack; pour the frosting all over the marshmallow-dotted cake, and cool to room temperature.
  11. Cut into small squares and serve.

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