Heavenly Hash Cake

Kitchen Tested
  • Yield 28 servings

Rich chocolate cake with a gooey marshmallow layer and chocolate icing with toasted pecans is chocoholic perfection.


1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
2 eggs
3/4 cup boiling water
1/2 cup cocoa
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup buttermilk
1 (7-ounce) jar marshmallow creme
Chocolate Icing (recipe below)
1/2 cup chopped pecans, toasted
Chocolate Icing:
3 tablespoons butter
1/4 cup evaporated skim milk
1/4 cup cocoa
2 cups confectioners sugar
1 teaspoon vanilla extract


  1. Preheat oven 350F. Spray a baking pan with nonstick spary.
  2. Beat oil, vanilla and sugar until creamy. Add eggs and combine well.
  3. Combine water and cocoa. Add to oil mixture and thoroughly combine.
  4. Mix  flour, baking soda and baking powder. Add to mixing bowl  and alternate with buttermilk and flour mixture until combined.
  5. Transfer batter to pan and bake for 15-20 minutes. Cake should spring back at the touch.
  6. Spread marshmallow creme over hot cake. Heat butter, milk, and cocoa over medium heat in a nonstick pot for several minutes. Bring to boil.
  7. Combine with confectioner’s sugar and vanilla, until well blended. Cook for several more minutes. Drizzle over marshmallow layer. Garnish with pecans, then slice.




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