Nutritional Info

Nutrition Facts

Serving Size 1 (41g)

Calories 194
Calories from Fat 126 (65%)
Amount Per Serving %DIV
Total Fat 14g 22%
Saturated Fat 8.9g 45%
Monounsaturated Fat 4.2g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 129.8mg 43%
Sodium 96.2mg 4%
Potassium 71.6mg 2%
Total Carbohydrate 12.3g 4%
Dietary Fiber 1.3g 5%
Sugars 0.1g
Protein 3.4g 7%

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Recipe Description
A simple sprinkling of toasted pecans can be the topping for this cake. If you prefer something more decadent though, drizzle chocolate frosting over the top before adding the pecans.
Prep time
20 min
Cook time
41 min
Ready In
1 hr 1 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  pecans, chopped
1 Cup(c)  butter
4 Ounce(oz)  semisweet chocolate, chopped
2 Cup(c)  sugar
1 1/2 Cup(c)  all purpose flour
1/2 Cup(c)  unsweetened cocoa
4   large eggs
1 Teaspoon(t)  vanilla extract
3/4 Teaspoon(t)  salt
1/2 Cup(c)  minature marshmallows

Preparation

Place pecans in a single layer on a baking sheet. Bake at 350 degrees F for 8 to 10 minutes, or until toasted. Microwave 1 cup butter and semisweet chocolate in a large microwave safe glass bowl at high 1 minute, or until melted and smooth, stirring every 30 seconds. Whisk sugar and next 5 ingredients into chocolate mixture. Pour into a greased 15 by 10 by 1 inch jelly roll pan. Bake at 350 degrees F for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows. Bake 8 to 10 more minutes, or until golden brown. Drizzle warm cake with chocolate frosting, if desired, and sprinkle evenly with toasted pecans.

Additional notes

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