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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

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  North American >> US >> US

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| 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking pan. | 2. Cream together 1/3 cup of the cocoa, white sugar, and 1 cup of the butter or margarine until light and fluffy. Add the eggs, and 1 teaspoon of the vanilla and beat well. | 3. Mix flour, baking powder, coconut, and chopped pecans together. Stir flour mixture into the egg mixture and stir until just combined. Pour batter into the prepared pan. | 4. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Smooth marshmallow cream over top of cake while still hot. Let cake cool completely then ice with chocolate icing. | 5. To Make Chocolate Icing: Beat together the confectioner's sugar, the remaining 1/3 cup cocoa, 1 teaspoon vanilla, and 1/2 cup butter or margarine. Continue to beat and add enough evaporated milk to make icing spread on cake. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white sugar	2	cups		1548.0	399.92	0.0	0.0
butter	1 1/2	cups	softened	2052.0	94.28399999999999	64.116	172.8
coconut	1 1/3	cups	flaked	377.6	16.2453	3.552	35.7227
egg	4			286.0	1.44	25.12	19.02
cocoa powder	2/3	cup	unsweetened	130.72	33.196	11.2373	7.8547
pecan	1 1/2	cups	chopped	429.52	80.49600000000001	8.84	9.048
purpose flour	1 1/2	cups		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
marshmallow creme	12	ounces		1081.8166	276.5776	6.1235	0.6804
confectioner sugar	3 3/4	cups		-	-	-	-
milk	2	tablespoons	evaporated	69.0	1.662	0.687	7.152

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.