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    Cinnamon Chocolate Snackin Cake


    Source of Recipe


    taste of home magazine

    List of Ingredients




    2 cups all-purpose flour
    2 cups sugar
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1-1/2 cups miniature marshmallows
    3 tablespoons baking cocoa
    1 cup cola
    1/2 cup canola oil
    1/2 cup butter, cubed
    2 eggs, lightly beaten
    1/2 cup buttermilk
    1 teaspoon vanilla extract

    FROSTING:
    3 tablespoons baking cocoa
    6 tablespoons cola
    1/2 cup butter, cubed
    3-3/4 cups confectioners' sugar
    1 cup chopped pecans, divided

    Recipe




    In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Stir in marshmallows; set aside. In a small saucepan, bring the cocoa, cola, oil and butter just to a boil. Pour over flour mixture; mix well. Stir in the eggs, buttermilk and vanilla.
    Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
    For frosting, in a large saucepan, bring the cocoa, cola and butter to a boil. Remove from the heat. Stir in confectioners' sugar and 3/4 cup pecans until blended. Cool slightly. Spread over cake; sprinkle with remaining pecans. Cool until frosting is set before cutting. Yield: 15 servings. Editor's Note: Diet cola is not recommended for this recipe.

 

 

 


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