Ingredients
3/4 cup Flour
1 cup Sugar
1/4 cup Cocoa
1 teaspoon Baking Powder
1/4 teaspoon Salt
4 ounces Butter Melted
2 Eggs Beaten
2 teaspoons Vanilla
Chopped Pecans
1 Bag Mini Marshmallows
Frosting
2 ounces Butter Melted
1 ounce/s Cocoa Sifted
2 ounces Evaporated Milk
8 ounces Confectioners Sugar
Preparation
Preheat the oven to 350*F. Butter a 9 inch flan pan with a removable bottom well and then set aside.
Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.
To make the chocolate frosting mix all ingredients together in a bowl, beating with an eletric whisk until smooth and thick. Spread on the hot marshmallows.
Let cool completely. Cut into wedges to serve.
