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3/4 c. flour
1 c. sugar
1/4 c. baking cocoa powder
1 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, melted
2 eggs, beaten
2 tsp. vanilla
1/2 c. nuts, toasted, optional (I used almonds)
1/2 c. mini marshmallows (I used peppermint)
1/4 c. butter, melted
2 Tbsp. cocoa powder, sifted
1/4 c. evaporated milk
1 1/4 c. powdered sugar, sifted
Preheat oven 350°. With cooking spray, coat a round 9″ cake pan well.
In a large bowl, sift together flour, sugar, cocoa powder, baking powder & salt.
Stir melted butter, eggs & vanilla together with a wire whisk until it is all incorporated well.
Add the wet mixture to the dry mixture. Combine well with wire whisk until smooth. Fold in toasted nuts carefully. You do not want to over mix your batter.
Pour batter into coated cake pan. Place the pan in the middle of oven and bake for 25 minutes or until toothpick test is clean.
While cake is baking, prepare your frosting and set aside.
Top with marshmallows right away and return to oven for about 5 minutes. Just long enough to melt them. Remove from oven.
Allow cake to rest for 5 minutes and then pour frosting over top. Allow it to fully cover cake. Place in refrigerator for at least an hour. You want the cake to fully cool down before cutting into it.
Calories: 12 servings – 293.5, 14 servings – 251, 16 servings – 220
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