* ingredients:
°3/4 C flour
°1 C sugar
°1/4 cup unsweetened cocoa powder, sifted
°1 teaspoon baking powder
°1/4 teaspoon salt
°4 ounces melted butter
°2 large eggs, scrambled
°2 teaspoons vanilla
°1/2 C toast chop pecans
°2 bunches of mini marshmallows
°Decoration cream:
°2 ounces melted butter (1/4 cup)
°1 ounce sifted cocoa powder (1/4 cup)
°2 ounces evaporated milk (1/4 cup)
°1 C powdered sugar, sift (8 ounces) qt
* Methods:
Heat oven 350 degrees. Set butter in a 9-inch springform pan, set aside.
Whisking flour, sugar, cocoa powder, baking powder, and & in a bowl. Whisk butter, eggs & vanilla. Add to the dry ingredients and mix until smooth. Pour into the prepared skillet.
Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Directly sprinkle the marshmallows and return to the oven for a few min to melt marshmallows. Remove it from the oven and carefully spread the chocolate cream over it.
To make the chocolate cream, mix all the ingredients together in a bowl, and beat with an electric beater until the mixture is smooth and thick. Spread on hot marshmallows. Let it cool completely. Cut into wedges for serving.
Enjoy !
