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Instructions |
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Place pecans in a single layer on a baking sheet.
Bake at 350 for 8-10 minutes or until toasted.
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Microwave 1 cup butter and semisweet chocolate in a
large microwave safe glass bowl at HIGH for 1 minute
or until melted and smooth, stirring every 30
seconds.
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Whisk sugar and next 5 ingredients into chocolate
mixture. Pour batter into a greased 15x10x1 inch
jelly-roll pan.
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Bake at 350 for 20 minutes. Remove from oven, and
sprinkle evenly with mini marshmallows; bake 8-10
more minutes or until golden brown. Drizzle warm
cake with chocolate frosting (see recipe), and
sprinkle evenly with toasted pecans.
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Originally Submitted
8/10/2013
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