- 3 cups granulated sugar
- 7 teaspoons cocoa
- 3 sticks unsalted butter
- 6 eggs
- 3 cups cake flour
- 1½ teaspoons soda
- ½ teaspoon sea salt
- 1 cup milk
- 2 teaspoons vanilla
- 2 teaspoons pecan or vanilla extract
- ⅓ cup pecan pieces; finely chopped
- Marshmallow Icing
- Preheat oven to 350ºF.
- In a large mixing bowl cream sugar, cocoa, and butter until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift flour, soda and salt together and add to mixture alternately with milk, starting and ending with flour.
- Mix in flavoring and fold in chopped nuts. Bake in three (3) greased and floured 9-inch layer pans.
- Bake in a preheated oven for 35 to 40 minutes or until toothpick inserted in center comes out clean.
Marshmallow Icing
- 1⅞ cups granulated sugar
- 3 egg whites
- 6 tablespoons water
- 1½ teaspoons cream of tartar
- ¼ teaspoon sea salt
- 1½ teaspoons vanilla
- 1½ teaspoons pecan or vanilla extract
- 1 cup pecan pieces; finely chopped
- 1½ cups small marshmallows
- In top of a double boiler mix together sugar, egg whites, water, cream of tartar, and salt. Beat with electric beater over boiling water for 15 minutes. This should be on low heat.
- Immediately add marshmallows, remove from heat and beat another 5 minutes.
- Add flavorings and spread on cake.
- Sprinkle nuts over the top of cake to make the sundae.
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