Heavenly Hash Cake
Makes about 3 dozen squares. This is a family favorite from my aunt, the late Mercedes Black of Shreveport.
2 sticks butter (1 cup)
3 tablespoons cocoa
2 cups sugar
1½ cups flour
Pinch of salt
2 cups chopped pecans
2 teaspoons vanilla extract
24 large marshmallows, cut in half
Frosting (see recipe)
1. Heat oven to 350 F. Grease and flour a 9-inch-by-13-inch baking pan. Set aside. Measure and assemble ingredients and cut marshmallows in half.
2. In small saucepan, melt butter and blend in cocoa. Set aside to cool slightly.
3. In separate bowl, beat eggs with wire whisk. Add sugar to eggs and blend well.
4. Pour butter and cocoa mixture into egg mixture. Stir until well mixed. Add flour, salt, nuts and vanilla.
5. Pour into prepared baking pan. Bake for 30 minutes. Don’t overbake.
6. After the cake has baked and while it is hot, place marshmallows, cut side down, on top of cake. Spread frosting over warm or cooled cake.
6 cups sifted powdered sugar
½ cup cocoa
¾ cup evaporated milk
6 tablespoons butter
1 tablespoon vanilla extract
1. Place sifted powdered sugar and cocoa in 2-quart bowl. Whisk together to blend and set aside.
2. In small saucepan, bring milk and butter to a boil. After it comes to a rolling boil, pour into the bowl with the powdered sugar and cocoa. Add vanilla and beat with whisk until smooth. Pour over marshmallows and cake. Cool completely, then cut into small squares and place on serving platter.