Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    Southern Heaven Chocolate-Praline Cake

    Source of Recipe

    Oxmoor House
    1 1/2 cups butter, divided
    1 cup firmly packed brown sugar
    2 cups pecan halves
    1 cup unsweetened cocoa, divided
    4 large eggs, lightly beaten
    2 cups granulated sugar
    1 1/2 cups all-purpose flour
    Pinch of salt
    1 teaspoon vanilla extract
    2 3/4 cups miniature marshmallows (1/2 [10 1/2-ounce] bag)
    1/2 cup melted butter
    1/2 cup milk
    1 (16-ounce) package powdered sugar

    Combine 1/2 cup butter and brown sugar in a medium saucepan over medium heat. Bring to a boil; boil 3 minutes, stirring constantly. Stir in pecans. Working rapidly, drop individual pecan halves onto wax paper; let stand until cooled and firm. Set aside 16 pecans for garnish; coarsely chop remaining pecans.

    Melt 1 cup butter in a large saucepan over medium heat; stir in 1/2 cup cocoa until combined. Remove from heat; whisk in eggs and granulated sugar. Combine flour and salt; gradually stir into chocolate mixture. Stir in vanilla and chopped sugar-coated pecans. Pour batter into a greased 13- x 9-inch pan. Bake at 350 for 35 minutes or until a wooden pick inserted into center comes out clean. Remove from oven; immediately sprinkle marshmallows over hot cake.

    Beat 1/2 cup melted butter, remaining 1/2 cup cocoa, and milk with an electric mixer at medium speed. Add powdered sugar; beat at low speed until smooth. Spread immediately over marshmallows. Garnish with reserved sugared pecans. Cool cake in pan on a wire rack.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |