2 boxes walnut brownie mix
1 cup chopped pecans
1/2 bag miniature marshmallows (you can use more if you like)
Store-bought ready-made canned chocolate frosting may be used instead, if desired.
1 (16-ounce box, about 3 2/3 cups) confectioners' sugar
1/2 cup cocoa
1/2 cup (4 oz./113g/1 stick) butter, melted
1/2 cup milk or evaporated milk
1 teaspoon vanilla extract
Prepare brownies as instructions state on the box (adding additional ingredients as stated on box). Add the chopped pecans and mix together well. Pour mixture into a 9 x 13 inch oblong pan sprayed with Pam cooking spray (or any other brand of cooking spray), then spread mixture well with a knife. Place the mini marshmallows over top of mixture and bake per instructions on box.
Prepare the frosting while the cake bakes; so that you will be ready to poor it over the hot cake. In a medium bowl, combine the confectioners' sugar and the cocoa, and stir to mix them well. Add the melted butter, milk and vanilla, and use a large spoon or mixer at low speed to beat everything together well. Set aside until the cake is done.
Place the cake, still in the pan, on a wire rack or a folded kitchen towel. Pour the frosting all over the marshmallow topped cake, then let cake cool to room temperature. Cut into small squares and serve.
Makes 12-16 servings.
Source: My Own Recipe
Submitted By: Bobbie Bishop