Ingredients:
- 1 cup butter or margarine, softened
- 2 cups sugar
- 4 eggs
- 1 1/2 cup self-rising flour
- 1/2 cup baking cocoa
- 1 cup chopped pecans
- 1 jar (7 ounces) marshmallow cream
Frosting:
- 1/2 cup butter or margarine, softened
- 3 3/4 cups confectioners' sugar
- 3 tablespoons baking cocoa
- 1 tablespoon vanilla extract
- 4 tablespoons milk, more if needed
- 1 cup chopped pecans
Method:
- In a mixing bowl, cream butter and sugar.
- Add eggs, one at a time, beating well after each addition.
- Combine flour and cocoa; gradually add to creamed mixture.
- Fold in the pecans.
- Fold in the the marshmallow cream to the batter.
- Transfer to a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 F for 43 to 48 minutes or until a toothpick inserted near the center comes out clean. Cool completely (cake will fall in the center).
- For frosting, in a mixing bowl, cream butter.
- Beat in confectioners' sugar, cocoa, vanilla and enough milk to achieve frosting consistency.
- Fold in pecans.
- Spread over cooled brownies. Store in the refrigerator.
