Ingredients:
1 c. butter or margarine, softened
2 c. sugar
4 eggs
/i c. self-rising Rour
1/2 c. baking cocoa
1 c. chopped pecans
1 (7-oz.) jar marshmallow
creme
Instructions:
Use mixing bowl to cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture. Fold in pecans. Transfer to a greased 13 x 9 x 2″ baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 3 minutes (cake will fall in the center.) Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely. Add frosting,
Notes:
Servings Yield:
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