Cake Recipes
Heavenly Hash Cake
Heavenly Hash Cake may be served while warm or after cooling.
Ingredients
Cake
- 1/2 cup (1 stick) butter
- 1 cup granulated sugar
- 4 eggs
- 1 (16 ounce) can Hershey's syrup
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
Filling
- 1 small package miniature marshmallows
- 1 cup chopped pecans
Icing
- 1 box confectioners' sugar
- 10 tablespoons butter
- 3 squares unsweetened chocolate
- 11 tablespoons evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350 degrees F. Grease and flour a 13 x 9-inch pan.
- Cake: Use mixer for cake and icing. Cream butter and sugar; add eggs, chocolate syrup and vanilla. Stir until blended.
- Sift flour and baking powder together. Gradually add flour mixture and beat well. Pour into pan.
- Bake for 30 minutes. If baking in an electric oven, reduce heat to 325 degrees F after 10 minutes. The last five minutes of baking time, begin making icing.
- Filling: At proper baking time, remove cake and immediately top with 1 layer of miniature marshmallows and sprinkle with pecans.
- Pour warm icing on top. As the cake cools, the marshmallows will melt, forming a creamy layer between cake and fudge-like icing.
- Icing: In double boiler melt chocolate and butter.
- Add confectioners' sugar and blend. Remove mixture from heat and add evaporated milk and vanilla extract. Beat until creamy. Keep over hot water until cake is done.