1 1/2cupsKing arthur self-rising flour,
2sticksH-E-B Butter room temperature,
2cupsImperial pure cane sugar or equivalent sugar baking blend,
2tsp.McCormick Pure Vanilla Extract,
4H-E-B large eggs or 1 cup hill country fare real egg,
1bag (10.5 oz.)Hill Country Fare mini marshmallows,
1Heat the oven to 350F. Heavily spray a 13 x 9-inch baking pan with non-stickcooking spray and set aside.
2Combine the self-rising flour and cocoa in a bowl and set aside.
3Combine the butter, sugar and vanilla in a large mixing bowl. Using an electric mixeron high speed, whip the mixture for 3 minutes. Stop the mixer and scrape down thebowl sides with a spatula twice during the mixing time. Add the eggs, one at a time,with the mixer on low speed and again, stop the mixer and scrape down the bowlsides with a spatula once or twice. Gradually add the cocoa flour mixture and stirin on low speed for 1 minute and again, stop the mixer and scrape down the bowlsides during the mixing time. Evenly spread the batter into the prepared baking panand bake on the center oven rack for 35 to 40 minutes or until a toothpick insertedin the center comes out clean.
4Sprinkle the mini marshmallows over the hot cake and let them melt.Cool cake completely and frost the cake with the chocolate icing andsprinkle with the chopped pecans. Cut cake into 16 squares and enjoy
No Nutritional Information Available