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Ingredients Nutrition


  1. Put pecans on a cookie sheet, in a single layer, and bake at 350° for 8 - 10 minutes. Remove pecans from oven, and reserve for top of cake.
  2. Put 1 cup butter and dark chocolate into a microwave-safe bowl. Heat on high temperature for 30 seconds, Stir to mix and repeat heating 30 seconds at a time until mixture is smooth and well mixed. Note: The first time you stir the mixture, the chocolate will probably feel like it isn't melting, but stir as well as you can before heating again, it will be much softer the next time.
  3. Mix the next 6 ingredients together well. Add butter/chocolate mixture and mix well. Pour batter into a greased 15" x 10" x 1 " jelly roll pan. Bake at 350° for 20 minutes.
  4. Remove pan from oven and sprinkle miniature marshmallows evenly over the top of the cake. Return cake to oven and bake at 350° for 10 minutes more, or until marshmallows are golden brown.
  5. While cake is baking, Place 1/3 cup unsweetened cocoa in a medium saucepan. Stir in milk, a little at a time, until well mixed. Add butter and heat over medium heat, until butter is melted. Continue heating, stirring constantly, for 2 minutes, or until slightly thickened. Remove from heat. Beat pwdederd sugar and vanilla into mixture an medium-high speed with an electric mixer until smooth.
  6. After marshmallows are golden brown, remove cake from oven. Drizzle frosting over warm cake and sprinkle toasted pecans evenly over cake.

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