| Total: | 3 hr 15 min |
| Prep: | 15 min |
| Cook: | 3 hr |
| Total: | 3 hr 15 min |
| Prep: | 15 min |
| Cook: | 3 hr |
Ingredients
- 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
Instructions
- Preheat the oven to 300 degrees. In the bowl of an electric mixer, cream the sugar and shortening together. Add eggs and vanilla and beats 30 seconds. In a separate bowl, sift the flour, cocoa and salt together. Add to the mixture and beat until well combined. Pour the mixture into a greased and floured 9 by13-inch pan. Place in the oven and bake for 35 minutes.
- Remove pan from the oven and let cool for a few minutes. Spread the marshmallows on top of the cake and return the pan to the oven for 5 more minutes. Remove the pan from the oven and cool for a few minutes. Evenly apply the frosting. Allow this to stand about 2 hours before cutting into squares.
- 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 the bowl of an electric mixer, beat together the butter, cocoa, powdered sugar and vanilla. Slowly add the milk.
Reviews
took to long to bake
I remember getting this recipe back in the day…(2000, but I’ve simplified it using a brownie mix and store bought frosting. The marshmallow timing is the tricky part.
My best results are to remove the brownies from the oven when done baking, top with mini marshmallows and put back in oven for about 4 minutes till nicely toasted.
Take out of the oven. Cool for at least 30 minutes. Spread frosting over marshmallows. Let entire dessert cool completely before cutting.
Scrumpdillycious! :-
I didn’t have any problems at all with this dessert and everyone talks about it when I make it and ask for it often. The frosting alone is worth the entire recipe!!
I really loved this dessert! I made it for my in-laws one year and it was a big hit. Plus, chocolate is my favorite thing in the world and there is an abundace of it in the recipe.
when i saw this recipe on emeril live i
figured it was going to be a keeper. when i made this recipe first of all it definitely took longer than 35 minutes to cook. after 50 minutes it was still raw. the middle of the cake sunk and the outside was very dry. i didn’t bother with the marshmallows or the frosting. i didn’t want to waste any more ingredients. I threw it out.
figured it was going to be a keeper. when i made this recipe first of all it definitely took longer than 35 minutes to cook. after 50 minutes it was still raw. the middle of the cake sunk and the outside was very dry. i didn’t bother with the marshmallows or the frosting. i didn’t want to waste any more ingredients. I threw it out.
The cake was not finished in 35 minutes. It was more like an hour. Therefore, my cake sunk in the middle before I could even put the marshmallows on.
If you haven’t tried these yet, you absolutely HAVE to. I’ve made them probably once a month for different get-togethers or for my son’s classes at school…they are rich, delicious, and ohhhh so good.