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Heavenly Hash cake

By
Tailgater Staff
Recipe from The University of Alabama® Cookbook by Browne Mercer, used with permission. Serves: 12
  • 4 eggs, slightly beaten
  • 2 cups sugar
  • 2 sticks butter, melted
  • 4 tablespoons cocoa powder
  • 1/2 cup self-rising flour
  • 2 cups pecan pieces
  • 2 teaspoons vanilla
  • Mini marshmallows
  • Topping
  • 1 box (16 oz.) powdered sugar
  • 4 tablespoons butter, melted
  • 4 tablespoons cocoa powder
  • 1/2 cup heavy cream

Preheat oven to 350°F. Using a large bowl, beat eggs and sugar together; add butter. Mix in cocoa powder and flour. Fold in pecans and add vanilla. 

Bake in greased 9 x 13-inch pan for 40 minutes. Sprinkle marshmallows on top of hot cake when it comes out of the oven. 

Topping: Combine powdered sugar, butter, cocoa and cream in a large bowl; pour over marshmallows. Let cool before cutting into bars.