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Ingredients
US|METRIC
- frosting
- Crisco Original No-Stick Cooking Spray
- 1 cup Crisco Butter Flavor All-Vegetable Shortening (OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening)
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups Pillsbury BEST All Purpose Flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1 cup miniature marshmallows
- 3/4 cup Crisco Butter Flavor All-Vegetable Shortening (OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening)
- 1 pound powdered sugar
- 1/3 cup cocoa powder
- 1/2 cup PET Evaporated Milk
- 1 1/2 teaspoons vanilla extract
- 1 cup chopped pecans
Directions
- HEAT oven to 350ºF. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
- BEAT together 1 cup shortening and granulated sugar in large bowl until light and fluffy. Add eggs and vanilla; beat well to combine.
- SIFT together flour, cocoa and salt in medium bowl; stir with fork to combine well. Add to shortening mixture; stir to combine well. Fold in pecans. Pour batter into prepared pan.
- BAKE about 30 minutes. Remove cake from oven; sprinkle marshmallows evenly over the hot cake. Return to oven; bake an additional 10 minutes, or until marshmallows are melted. Remove cake from the oven; place on wire cooling rack.
- HEAT 3/4 cup shortening in 2-quart saucepan over medium heat. Add sugar and cocoa; stir constantly until smooth. Stir in evaporated milk, vanilla and pecans. Stir until well combined. Pour mixture over cake; cool completely before serving.
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