1 Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2 In a large mixing bowl, combine the melted butter and granulated sugar. Mix until well combined.
3 Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4 In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.
5 Fold in the chopped pecans. Pour the batter into the prepared baking pan, spreading it evenly.
6 Bake for approximately 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7 Remove the cake from the oven and sprinkle the mini marshmallows evenly over the top. Return the cake to the oven for an additional 2 to 3 minutes, or until the marshmallows are puffed and slightly golden.
8 Allow the cake to cool completely in the pan on a wire rack.
Continue Reading in next page
ADVERTISEMENT
