Recipe Summary test

16 servings


Ingredient Checklist


Instructions Checklist
  • Cream margarine, and gradually add sugar, beating at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition.

  • Combine flour, cocoa, baking powder, and salt; stir well. Add to creamed mixture, beating at low speed until blended. Stir in pecans and vanilla. Pour batter into a 13 x 9-inch baking dish coated with cooking spray. Bake at 325° for 16 minutes or just until set (not until toothpick tests clean, or cake will be overbaked). While cake bakes, prepare Chocolate Glaze; set aside.

  • Remove cake from oven; top with marshmallows. Bake 2 minutes or until marshmallows are soft. Remove from oven; drizzle with Chocolate Glaze, and let cool.

Nutrition Facts

271 calories; calories from fat 16%; fat 9.4g; saturated fat 1.9g; mono fat 4.3g; poly fat 2.4g; protein 3.8g; carbohydrates 44g; fiber 0.5g; cholesterol 42mg; iron 1.3mg; sodium 118mg; calcium 29mg.