This cake has got it all! It's so scrumptious, you're going to have to force yourself to stop eating it!
FOR THE CAKE
2 c Sugar
1 c Shortening
4 Eggs
1 1/2 c Flour
1/3 c Cocoa
1 ts Vanilla
1/4 ts Salt
1 c Pecans
1/2 lg Jar of marshmallow fluff
FOR THE FROSTING
1 c Butter
1/3 c Carnation milk
1/3 c Cocoa
1 ts Vanilla
1 lb Confectioners’ sugar
1 c Pecans
Make the frosting first, by simply creaming all of the ingredients together and setting aside
Preheat oven to 350.
Cream together the sugar and the shortening
Add the eggs one at a time, beating well after each addition
Add the flour, cocoa, vanilla and salt, creaming well then fold in the pecans
Bake in a well greased and floured 9″ x 13″ cake pan, at 350 for 30 min
Remove and spread the marshmallow fluff evenly on the top, and return to the oven for 1 min or until fluff is spreadable
Remove from oven and let cool.
Spread the frosting on top of the fluff and refrigerate until ready to eat
FOR THE CAKE
2 c Sugar
1 c Shortening
4 Eggs
1 1/2 c Flour
1/3 c Cocoa
1 ts Vanilla
1/4 ts Salt
1 c Pecans
1/2 lg Jar of marshmallow fluff
FOR THE FROSTING
1 c Butter
1/3 c Carnation milk
1/3 c Cocoa
1 ts Vanilla
1 lb Confectioners’ sugar
1 c Pecans
Make the frosting first, by simply creaming all of the ingredients together and setting aside
Preheat oven to 350.
Cream together the sugar and the shortening
Add the eggs one at a time, beating well after each addition
Add the flour, cocoa, vanilla and salt, creaming well then fold in the pecans
Bake in a well greased and floured 9″ x 13″ cake pan, at 350 for 30 min
Remove and spread the marshmallow fluff evenly on the top, and return to the oven for 1 min or until fluff is spreadable
Remove from oven and let cool.
Spread the frosting on top of the fluff and refrigerate until ready to eat
