Ingredients for Heavenly Hash Cake
- 2 cups (4 sticks) softened butter
- 1 ½ cups granulated sugar
- 3 large eggs
- Flour
- Baking Powder
- Cocoa
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- Mini Marshmallows
- Powdered Sugar
- Evaporated Milk
How to Make Heavenly Hash Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- Cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy. Beat in 3 large eggs one at a time.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually add to the wet ingredients, mixing until just combined.
- Stir in 1 cup chopped pecans and 1 teaspoon vanilla extract.
- Pour batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Immediately after removing from the oven, evenly cover the hot cake with 1 (10-ounce) bag of mini marshmallows.
- While the cake is baking, prepare the icing: In a medium bowl, beat together 1 cup (2 sticks) softened butter, 3 cups powdered sugar, ¼ cup milk, and 1 teaspoon vanilla extract until smooth and creamy.
- Pour the icing evenly over the hot marshmallow layer.
- Let the cake cool completely before cutting into squares. Enjoy!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
157g
Fat
35g
Carbs
16g
