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marshmallow marsh cake
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4.80 from 5 votes

Marshmallow Marsh Cake

Course: Dessert
Cuisine: American

Ingredients

  • 2 cups sugar
  • 1 stick unsalted butter, softened
  • 1/2 cup vegetable oil
  • 3 large eggs, beaten
  • 1 1/2 cups all-purpose flour, sifted
  • 1/3 cup cocoa powder, unsweetened
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups pecans, chopped
  • 10.5 oz miniature marshmallows

Icing

  • 1 stick butter
  • 6 tbsp cocoa powder
  • 1 can evaporated milk (large)
  • 1 tsp vanilla extract
  • 1 lb confectioner's sugar
  • 1/2 cup milk use to thin only if needed

Instructions

  • Lightly grease 9x13 baking pan, and preheat oven to 325 degrees,
  • Mix sugar, butter and oil in a bowl, and add eggs one a a time.
  • Slowly incorporate sifted flour and cocoa, and mix until blended.
  • Add vanilla and salt and mix.
  • Stir in pecans, and pour into pan.
  • Bake at 325 degrees for 30-35 minutes until toothpick inserted in center comes out clean.
  • Remove from oven and cover evenly with marshmallows.
  • Return to oven for 2-3 minutes, and remove. Immediately pour icing on top, and let set for at least 30 minutes.

For Icing

  • Melt butter in saucepan over medium heat.
  • Add cocoa powder, evaporated milk and vanilla, stirring constantly.
  • Bring to a boil, and continue to boil for about 30 seconds. Butter will begin to separate, but this is okay.
  • Remove from heat and stir in confectioner's sugar. If mixture is too thick, you may add milk, just a few tablespoons at a time. It should be thin enough to pour (not spread), but thick enough that it pours out in thin sheets.