Heavenly Hash cake
Food and Drink

Recipe from The University of Alabama® Cookbook by Browne Mercer, used with permission.

Heavenly Hash cake

"A brownie base with pecans, topped with marshmallows and chocolate fudge icing!"

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

1 bag mini marshmallows



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.