1/3 c Margarine, softened
1 c Sugar
3 Eggs
1 c All-purpose flour
1/3 c Unsweetened cocoa
1/2 ts Baking powder
1/4 ts Salt
1/2 c Chopped pecans
1 ts Vanilla extract
Vegetable cooking spray
Chocolate Glaze
3 1/4 c Miniature marshmallows
INGREDIENTS FOR CHOCOLATE
-GLAZE:
2 c Sifted powdered sugar
6 tb Unsweetened cocoa
1/4 c Skim milk
2 tb Margarine
1 ts Vanilla extract
Cream margarine, and gradually add sugar, beating at medium speed of a
mixer until well-blended. Add eggs, 1 at a time, beating well after each
addition.
Combine flour, cocoa, baking powder, and salt; stir well. Add to creamed
mixture, beating at low speed until blended. Stir in pecans and vanilla.
Pour batter into a 13 x 9-inch baking dish coated with cooking spray.
Bake at 325 degrees for 16 minutes or just until set (not until toothpick
tests clean, or cake will be overbaked). While cake bakes, prepare
Chocolate Glaze; set aside.
Remove cake from oven; top with marshmallows. Bake 2 minutes or until
marshmallows are soft. Remove from oven; drizzle with Chocolate Glaze, and
let cool. Yield: 16 servings.
Instructions for CHOCOLATE GLAZE: Combine sugar and cocoa in a bowl; stir.
Combine milk and margarine in a 1-cup glass measure. Microwave at HIGH 1
minute. Add milk mixture and vanilla to sugar mixture; beat at low speed of
a mixer until blended. Yield: 1 cup (serving size: 1 tablespoon).
Yields
16 Servings