Ingredients
1 cup butter, softened2 cups sugar4 large eggs, room temperature1-1/2 cups self-rising flour1/2 cup baking cocoa1 cup chopped pecans1 jar (7 ounces) marshmallow cremeFROSTING:1/2 cup butter, softened3-3/4 cups confectioners’ sugar3 tablespoons baking cocoa1 tablespoon vanilla extract4 to 5 tablespoons 2% milk1 cup chopped pecans
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans.
Transfer to a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely.
For frosting, in a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in the cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.
