3 c Sugar
1 1/2 c Crisco (solid vegetable
-shortening)
1/2 c Cocoa
2 1/4 c All-purpose flour
6 Eggs
1 1/2 c Chopped pecans
1 1/2 ts Vanilla
1/4 ts Salt
FROSTING
3/4 c Butter or margarine; melted
3/4 c Evaporated milk
1/2 ts Vanilla
3/4 c Cocoa
1 1/2 Box confectioner’s sugar
1 1/2 c Chopped pecans
From: Catherine F Ramey rameycf@MAIL.AUBURN.EDU
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,
Yields
12 Servings