Mix all ingredients in large bowl and pour into greased 13 x 9" pan. Bake 30-35 minutes at 350°.
Icing: Mix all ingredients except marshmallow cream and boil for 3 minutes.
After cake is done, while still hot, spread the marshmallow cream on top. Let cool (place in refrigerator for 30 minutes) then spread fudge icing (cool) on top.
Ingredients
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1 can Hershey Chocolate Syrup (16 ounce can)
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4 eggs
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1 cup self rising flour
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1 cup pecans
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1 stick butter
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1 cup Sugar
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1 teaspoon vanilla
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ICING
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2 cups sugar
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1/2 cup cocoa
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1 stick margarine
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1/2 cup Milk
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1 jar marshmallow cream. (13 ounce jar)
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