“I found this in a Taste of Home: Cooking for 2 magazine (even though it serves 6) and I've been dying to try it! Posting here for safe keeping. It also uses a 6" spring form pan so I can't imagine those 6 servings are going to be very big!”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. CAKE:
  2. Heat oven to 350.
  3. Coat a 6 inch springform pan with nonstick cooking spray and dust with flour; set aside.
  4. In a small mixing bowl, cream butter and sugar. Beat in egg and vanilla.
  5. Combine the flour, cocoa and salt; stir into creamed mixture just until blended.
  6. Stir in pecans.
  7. Transfer to prepared pan.
  8. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  9. FROSTING:
  10. In a small saucepan, combine the butter, milk and cocoa; bring to a boil.
  11. Remove from the heat; beat in the confectioners' sugar and vanilla.
  12. Place springform pan on a wire rack.
  13. Immediately spread marshmallow creme over hot cake.
  14. Drop 2 tbsp of frosting over creme; cut through with a knife to swirl.
  15. Cool completely.
  16. Carefully run a knife around edge of pan to loosen; remove sides of pan.
  17. Spread remaining frosting over top and sides of cake.
  18. Sprinkle pecans on top.

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