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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Heavenly Hash Cake Recipe

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This recipe for Heavenly Hash Cake is from The Sevin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake Ingredients:
2 eggs
1 stick butter
3/4 c. self-rising flour
1 t. vanilla
1 c. pecans, chopped
1 c. sugar
2 T. cocoa powder
1/4 c. milk

Filling/Icing Ingredients:
1 large bag of miniature marshmallows
2 T. cocoa
2 T. butter
3 to 4 T. evaporated milk
1/2 lb. powdered sugar
Directions:
Directions:
Mix together cake ingredients. Pour into greased and floured 7x11 or 9x9 pan. Bake at 350ºF for 40 to 45 minutes. After removing from oven, while cake is still hot, cover cake with miniature marshmallows. Mix icing ingredients together (should be slightly runny), pour over marshmallows. Set aside to cool. Cut in squares and serve.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
Adding a little bit of almond extract to the cake batter and to the icing will give this cake a little extra flavor. I also add extra pecans to the cake, and sometimes add finely chopped pecans to the icing.

 

 

 

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