1 c. butter, softened
2 c. sugar
1/3 c. cocoa
4 eggs
1 1/2 c. flour
2 tsp. vanilla
1/4 tsp. salt
1 1/2 c. nuts (optional)
1 lb. mini marshmallows
Frosting
1 2/3 c. powdered sugar
1/2 c. butter
1/3 c. cocoa
1/3 c. evaporated milk
Directions:
A note on ingredients
sugar: granulated white sugar.
cocoa: powdered cocoa, not hot chocolate mix.
powdered sugar: Also known as icing sugar, confectioner's sugar, or 10X.
How to do it
Preheat oven to 350°F.
In a large mixing bowl, cream butter, sugar. Stir in cocoa.
Add eggs, 1 at a time.
Gradually add 1 1/2 c. all purpose flour. Then stir in 1/4 tsp. salt. Add vanilla extract. Stir until thoroughly blended. If you're a nut-fancier, add the nuts now.
Pour into a greased 1-inch deep baking sheet.
Bake at 350°F for 20 min.
Remove from oven, cover with mini marshmallows. Bake 3 minutes.
Remove from oven, allow to cool.
Make Frosting
In a medium bowl, combine powdered sugar, softened butter, cocoa powder and canned evaporated milk. Beat until thoroughly blended and of spreadable consistency. (If it turns out too thick to spread, add more milk. If it's too thin, add more powdered sugar.)
Submitted by Gretchen Grant
Contributed on: Thursday April 19th, 2007 and modified on Thursday April 19th, 2007