• Cooking Time:
  • Servings:
  • Preparation Time:



  • CAKE
  • 2 cups sugar
  • 1 cup shortening
  • 4 eggs
  • 3 teaspoons vanilla
  • 1 1/2 cups flour
  • 1/3 cup cocoa
  • 1/3 teaspoon salt
  • 1 6 1/2 ounce bag mini marshmallows
  • 2 sticks butter, room temperature
  • 1/2 cup cocoa
  • 1 box powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup evaporated milk


  • Preheat oven to 300 degrees. In a bowl add sugar and shortening and cream together. Add eggs and vanilla and beat 30 seconds. In a separate bowl, sift the four, cocoa and salt together. Add to the mixture and beat until well combined. Pour the mixture into a greased and floured 9 x 13" pan. Place in the oven and bake for 35 minutes.
  • Remove pan from oven and let cool for a few minutes. Spreak the marshmallows on top of the cake and return to oven for 5 more minutes. Remove the pan from oven and cool for a few minutes. Evenly apply the frosting. Allow to stand about 2 hours before cutting.
  • Note: If the marshmallows are too hot, the frosting will sink right through. The frosting should be the top layer. It will darken once it hits the heat of the cake.
  • To make the frosting: In a bowl beat together the butter, cocoa, powdered sugar and vanilla. Slowly add the milk.

Categories: Bar  Brownie  Frosting 
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