Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Sugar |
| 1½ cup | Crisco (solid vegetable shortening) |
| ½ cup | Cocoa |
| 2¼ cup | All-purpose flour |
| 6 | Eggs |
| 1½ cup | Chopped pecans |
| 1½ teaspoon | Vanilla |
| ¼ teaspoon | Salt |
| ¾ cup | Butter or margarine; melted |
| ¾ cup | Evaporated milk |
| ½ teaspoon | Vanilla |
| ¾ cup | Cocoa |
| 1½ | Box confectioner's sugar |
| 1½ cup | Chopped pecans |
FROSTING
From: Catherine F Ramey <rameycf@...> Date: Mon, 5 Aug 1996 14:40:54 -0500 Cream sugar, shortening. Add eggs. Sift flour, cocoa and salt. Add to mixture. Add vanilla and nuts. Pour into greased and floured pan. Bake at 300 for 30-40 minutes or until done. While still warm, spread with mini marshmallows. Put back in oven to let marshmallows melt.
Frosting: Stir together sugar and cocoa. Mix with melted butter. Add milk, vanilla, nuts. Spread on cake while it is still warm. Mix slightly with marshmallow. Let stand for 2 hours.
EAT-L Digest 4 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .