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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Virginia Wallace
  • 1 cup butter, melted
  • 2 cups sugar
  • 1/2 cup unsweetened cocoa
  • 4 large eggs, lightly beaten
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups chopped pecans
  • 1 (10.5 oz) bag miniature marshmallows
  • for chocolate frosting:
  • 1 (16 oz.) package powdered sugar, sifted
  • 1/2 cup milk
  • 1/4 cup butter, softened
  • 1/3 cup unsweetened cocoa
Preheat oven to 350 degrees.
Whisk together the butter, sugar, cocoa, eggs, vanilla and salt; stir in the flour and pecans. Pour mixture into a greased and floured 15-by-10-inch jellyroll pan. Bake for 20 to 25 minutes or unil a wooden toothpick inserted in the center comes out clean. Remove cake from oven; top with marshmallows. Return to oven and bake five minutes. Drizzle with chocolate frosting.
For Chocolate frosting
Beat all ingredients at medium speed with an electric mixer until smooth.
By Virginia Wallace
(This recipe was contributed as part of a "Cook of the Week" feature.)

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