If you have cookbooks in your house, then you are bound to have a version of this cake. It has many variations and who doesn’t love chocolate? Let us not forget it is pretty simple to make.

It depends on the crowd I am feeding and my time constraints as to whether I use a cake mix or make the homemade version. Many folks just forego the homemade cake part and use a milk chocolate or fudge box cake mix. This can be readily made in a 9 x 13 pan so it is a bit bigger than the homemade recipe. Note that the homemade recipe is smaller so fits well into an 11 x 10 pan. Trigger Warning: If you use this homemade recipe and attempt to bake in a 9 x 13 pan, you may be disappointed as it will be very thin.

Momma taught me to always read the ingredients and the instructions fully before baking. She said if you cook and bake long enough, your common sense will kick in. Well. I am still challenged at times but I forge forward. She showed me more than one error in a cookbook. I will never forget one error was an icing recipe that called for 2 cups of evaporated milk to one box of confectioner’s sugar. I now recognize that they probably meant 1/2 cup of milk. Momma wasn’t one to use cookbooks that often but she liked to show us things that we could learn from. With her lessons early on, She taught the difference in self-rising flour, all-purpose flour, and bread flour. When I questioned the bread flour, she informed me she always made flour with all-purpose flour and it was just fine. She was a hoot.

While the cake is in the oven, the icing needs to be made. The cake is baked. At the end of the baking time, marshmallows are spread all over the bake and I usually just cut the oven off and leave it in for about 10 minutes. The marshmallows will begin to swell.

As soon as the marshmallows are spread, the icing can be poured over the cake. Then the cake should completely cool before cutting.

You will notice in the picture above, that I really got heavy-handed with the milk. It is delicious but not as pretty when you use your common sense.

Every time I bake which is often, I think of Momma and the cooking knowledge she took with her at age 93. Anytime throughout my life when we were in the kitchen, she was always attempting to give us tips. I wish I would have written them down. If your momma is still with you, take it from me and take notes. You will miss it when she is gone.

Yield: 11 x 10 cake

HEAVENLY HASH CAKE

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Moist Chocolate cake topped with marshmallows , nuts and chocolate fudge frosting

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 15 minutes

Total Time 1 hour 10 minutes

Ingredients

CAKE

• 2 sticks of butter, melted and cooled
• 4 large eggs, room temperature
• 1 1/2 cup self-rising flour
• 2 heaping tablespoons Hersheys unsweetened cocoa
• 2 cups sugar
• 1 tablespoon vanilla
• 1 cup mini marshmallows

Icing

• 1/2 stick melted butter
• 2 heaping tablespoons Hersheys unsweetened cocoa
• 1 box powdered sugar
• about 1/2 cup evaporated milk
• 1 tablespoon vanilla
• 1 cup chopped pecans

Instructions

CAKE

Preheat oven to 350 degrees. Prepare 11 x 10 baking dish with nonstick spray.

In a bowl, sift the flour and cocoa. Set aside.

In another bowl, pour melted butter, and eggs and beat with a hand mixer. Add sugar and vanilla. Add the flour mixture to the butter mixture.

Pour into prepared pan and bake for 40-45 minutes or until done.

At the end of the baking time, pour the marshmallows over the cake and leave in the oven for about 5-10 minutes or until you see the marshmallows "swelling up."

Remove from the oven and spread the marshmallows over the cake. Immediately or very soon after, pour the icing over the cake. The cake needs to cool and let the icing set.

ICING

In a pot on the stove, add the butter and melt. Add the Hershey's cocoa on medium heat. Stir for about a minute.

Add the evaporated milk. Slowly add the powdered sugar. You may need another tablespoon or so of milk with the powdered sugar. You want it pourable and spreadable. It will harden if it does not have too much milk.

Stir for a few minutes on medium heat. Remove from heat. Add vanilla and stir in nuts.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 516Total Fat: 28gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 116mgSodium: 377mgCarbohydrates: 62gFiber: 1gSugar: 47gProtein: 6g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

Happiness is cooking Mom’s way.”

–UNKNOWN