Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 2 cups | Sugar |
| 1 teaspoon | Soda |
| 1 cup | Water |
| 2 \N | Sticks butter or margarine |
| 3 tablespoons | Cocoa |
| 2 \N | Eggs |
| ½ cup | Buttermilk |
| 1 teaspoon | Vanilla |
| ¼ cup | Milk plus |
| 2 tablespoons | Milk |
| 1 \N | Stick butter or margarine |
| 3 tablespoons | Cocoa |
| 1 \N | Box (1-lb) powdered sugar; sifted |
| ½ cup | Finely chopped pecans |
| 1 teaspoon | Vanilla |
| 1 cup | Miniature marshmallows |
ICING
CAKE: Combine flour, sugar & soda. Mix well & set aside. Combine water, butter & cocoa in heavy saucepan & bring to a boil, stirring constantly.
Pour over flour mixture & beat well. Add eggs, buttermilk & vanilla. Bake at 400 for 20-25 minutes or until wooden toothpick inserted into center comes out clean. ICING: Combine milk, butter & cocoa in heavy saucepan & bring to a boil, stirring constantly. Pour over powdered sugar. Beat well.
Add nuts, vanilla & marshmallows. Punch holes in hot cake with fork & pour mixture over cake while hot.
PART 1 OF 2
NANNICE HORNOR MC HANEY
ROGERS, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .