Ingredients:
For the Cake:
- 1 cup butter (melted)
- 2 cups granulated sugar
- 1/3 cup unsweetened cocoa powder
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1 cup chopped pecans (optional)
For the Topping:
- 4 cups miniature marshmallows
- 1/2 cup butter
- 1/3 cup milk
- 1/4 cup unsweetened cocoa powder
- 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat oven: Set to 350°F (175°C) and grease a 9×13-inch baking pan.
- Make the cake batter: In a large bowl, mix melted butter, sugar, cocoa, and eggs until smooth. Add flour, salt, and vanilla, stirring until combined. Fold in pecans if using.
- Bake: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Add marshmallows: Immediately after removing the cake from the oven, sprinkle the marshmallows evenly over the top. Return to the oven for 2–3 minutes, just until the marshmallows puff up.
- Make the frosting: In a saucepan, melt butter with milk and cocoa powder over medium heat. Bring to a gentle boil, then remove from heat and whisk in powdered sugar and vanilla until smooth.
- Frost the cake: Pour the warm frosting over the marshmallow layer, spreading evenly.
- Cool and serve: Let the cake cool completely before slicing into squares.
Pro Tip: For extra decadence, top each slice with a drizzle of chocolate syrup or a scoop of vanilla ice cream.
