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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 9x13 inch cake pan. | 2. In a large sauce pan over low heat, melt 1 cup of the butter with the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time. | 3. Combine flour, baking powder, and salt and stir into the egg mixture. Stir in the chopped nuts and 1 teaspoon vanilla. Pour batter into the prepared pan. | 4. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. Remove cake from oven and spread the marshmallow cream over the cake. Spoon chocolate icing over marshmallow topping while the cake is still hot and spread. The cake will get "muddied" by the spreading action. | 5. To Make Icing: Beat together the remaining 1/4 cup butter, 1/3 cup cocoa, 1 teaspoon vanilla, the milk, and the confectioner's sugar. Once well combined spoon over the still hot cake. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1 1/4	cups	softened	1710.0	78.57	53.43	144.0
cocoa powder	1/2	cup	unsweetened	98.04	24.897	8.427999999999999	5.891
white sugar	2	cups		1548.0	399.92	0.0	0.0
egg	4			286.0	1.44	25.12	19.02
purpose flour	1 1/2	cups		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
walnut	1 1/2	cups	chopped	2890.68	0.0	0.0	327.0
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
marshmallow creme	1	jar		-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
confectioner ' sugar	3	cups		-	-	-	-
cocoa powder	1/3	cup	unsweetened	98.04	24.897	8.427999999999999	5.891

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