Ingredients: |
Ingredients: For the Cake: 1½ cups unbleached all-purpose flour, plus more for dusting 4 tablespoons cocoa powder, preferably Ghirardelli's 1 teaspoon baking powder 2 sticks salted butter, softened 2 cups granulated sugar 1 tablespoon pure vanilla extract 4 eggs, room temperature 2 cups coarsely chopped pecans Softened butter for greasing the pan
For the Icing: ½ stick salted butter, melted 4 tablespoons cocoa powder, preferably Ghirardelli's ½ cup evaporated milk 1-pound sifted powdered sugar One 10-ounce bag marshmallows
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Directions: |
Directions:1). For the cake, preheat the oven to 350 degrees. Grease a 9- by 13-inch cake pan with softened butter. Dust the sides and bottom of the pan with flour and shake out any excess. Combine 1½ cups of flour, cocoa powder and baking powder. Set aside.
2). In the bowl of an electric mixer fitted with the paddle attachment on medium-high speed, cream together the butter, sugar, and vanilla until light and fluffy, about 3 minutes. With the mixer running on medium speed, add the eggs one at a time, mixing for one minute after each addition. With the mixer on low speed, add the flour mixture in 3 batches mixing only until just combined. Fold in the pecans and pour the batter into the prepared cake pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
3). For the icing, in a medium saucepan, combine the melted butter, cocoa powder, evaporated milk and powdered sugar. Cook on the stove top for about 10 to 15 minutes, stirring often. The icing is ready when you can drop a small amount of it into a cup of cold water, swirl it with your finger and a ball forms, 235ºF on a candy thermometer. When it has reached this stage, stir in the marshmallows until smooth. Pour on top of the cake, spreading to cover. Let the iced cake sit for 30 minutes and then cut into the desired pieces and serve warm. |