Lacey Chabert's Chocolate Covered Marshmallow Cake
Lacey Chabert's Chocolate Covered Marshmallow Cake brings together a brownie-like cake with mini marshmallows and a sweet chocolate icing to the delight of kids and adults alike.
Ingredients
Cake
- 1 cup butter softened
- 4 TBS unsweetened cocoa powder
- 2 cups granulated sugar
- 3 tsp vanilla extract
- eggs
- 1 1/2 cups self-rising flour
- 16 oz mini marshmallows
- 1 cup chopped pecans optional
Icing
- 4 TBS unsweetened cocoa powder
- 5 TBS butter
- 4 cups confectioner's sugar
- 1/2 cup evaporated milk
- 3 tsp vanilla extract
Instructions
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Preheat oven to 350°F.
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Grease and flour a 9x13" pan.
Cake
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In a mixer cream together the butter and sugar.
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Add eggs to butter mixture one at a time, mixing well with each addition.
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Add vanilla and mix.
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In a separate bowl, mix together the flour and cocoa.
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Add the cocoa mixture to the butter mixture and mix well.
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Fold in pecans (if using).
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Pour batter into prepared pan and bake for 30-35 minutes until toothpick comes out clean. Don't Over Bake!
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Remove cake from oven and immediately pour bag of marshmallows of the cake so they can melt a bit.
Icing
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In a medium sauce pan, melt butter.
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Add sugar, vanilla, cocoa, and evaporated milk. Mix well.
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Pour the icing over the marshmallows and spread evenly, if desired. The marshmallows will continue to melt.