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Ingredients
Scale
- 1 cup Water
- 1 cup Butter (divided)
- 3 tablespoons Unsweetened Cocoa Powder (for the cake)
- 2 cups All-Purpose Flour
- 2 cups Granulated Sugar
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Sour Cream
- 2 large Eggs (slightly beaten)
- 1 teaspoon Vanilla Extract
- ¾ cup Milk
- 6 tablespoons Unsweetened Cocoa Powder (for the frosting)
- 7 ½ cups Powdered Sugar
- 10 ounces Mini Marshmallows
- 1 cup Chopped Pecans
Instructions
- Preheat the oven to 350°F (175°C) and grease an 18×13-inch jelly roll pan.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Mix sour cream, eggs, and vanilla in a separate bowl before combining with dry ingredients.
- In a saucepan, bring water, butter, and cocoa powder to a boil.
- Add hot chocolate mixture to cake batter and combine.
- Bake for 15-18 minutes until a toothpick comes out clean.
- Prepare frosting by boiling milk, cocoa powder, and butter, then mix in powdered sugar.
- Pour half of the hot frosting on the cake, sprinkle marshmallows and pecans, then add remaining frosting.
- Cool completely before serving.
Notes
Use room temperature ingredients for better blending.
Cool the cake completely for easier slicing.
Experiment with different nuts for added variety.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 410
- Sugar: 40g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg