When I was a child, my favorite candies in my Easter basket were the marshmallow eggs and the Heavenly Hash Eggs.
I liked marshmallow, especially if it was coated in chocolate. It’s no wonder then that my aunt’s Heavenly Hash Cake became one of my favorite Easter desserts.
Halved marshmallows are placed on the cake when it comes out of the oven.
That cut-side-down marshmallow melts just enough to adhere to the warm brownie layer, and it stays in place when the warm icing is spooned over the top of the cake.
My aunt always used the big, jet-puffed marshmallow cut in half for her recipe, and that’s what I’ve always used.
Minimarshmallows have been around for years, and in the past few years, stackers became available. Stackers are small marshmallows that look like planks. I have never used either of those for the marshmallow layer, but I guess they also would work.
I assemble and measure all of my ingredients and cut the marshmallows before I start making this cake and frosting.
It’s simple to put together and doesn’t take long to mix.
The cake and frosting do need to cool completely in the pan before cutting into small squares for serving, so allow time for that.
Corinne Cook is a columnist for The Advocate. Reach her at email@example.com.