Baked devil's float

Yield: 6 servings

Measure Ingredient
1½ pack Marshmallows; quartered (small size packages)
1 cup Sugar
1½ cup Water
2 ounces Chocolate
2 tablespoons Margarine
1 teaspoon Vanilla
1 cup Flour
½ teaspoon Salt
1 teaspoon Baking powder
½ cup Milk
Crushed pecans

Place marshmallows in square baking pan. Bring ½ cup sugar and water to a rolling boil; pour over marshmallows. Melt chocolate and margarine in saucepan; add remaining sugar, vanilla, flour, salt, baking powder and milk. Drop batter by spoonfulls over marshmallow mixture. Sprinkle pecans over top. Bake at 350 degrees for 40 minutes. Serve with whipped cream.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

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