- 1 cup of chopped pecans
- 1 cup of butter
- 4 ounces of semi-sweet chocolate chips
- 2 cups of sugar
- 1 1/2 cups of all-purpose flour
- 1/2 cup of unsweetened cocoa
- 4 large eggs
- 1 teaspoon of vanilla extract
- 3/4 teaspoon of salt
- 10.5 ounces of miniature marshmallows
- Chocolate frosting (warmed to a drizzling consistency)
Start off by placing the chopped pecans onto a non-stick baking sheet. Toast them briefly in a 350 degree oven for 8 to 10 minutes making sure not to let them burn. If the pecans become too burnt discard them and try again otherwise they will have a bitter taste that will ruin the cake.
In a large microwave safe glass bowl combine the butter and chocolate chips. Microwave on high for about 1 minute stirring half way through until the chocolate is fully melted and mixed in with the butter to make achieve a glossy finish.
Whisk together the sugar, flour, cocoa, eggs, vanilla extract, salt and the chocolate mixture in a large bowl until you have a smooth batter. Pour this batter into a lightly greased 10 x 15 jelly-roll pan. Place this in your already pre-heated oven and allow it to bake for around 20 minutes. Remove the cake from the oven and sprinkle with the miniature marshmallows before returning it to the the oven. Bake for a further 8 minutes before removing from the oven.
To finish, drizzle warm frosting over the top and sprinkle the toasted pecans to add a crunchy topping. Allow the cake to a cool a little before serving with cream or ice cream.