- ½ cup unsweetened cocoa
- 1 cup butter, melted
- 4 eggs, beaten
- 1-½ cups flour, all-purpose
- 2 cups sugar
- ⅛ teaspoon fine salt
- 1 teaspoon vanilla extract
- 1 16 oz pkg light brown sugar
- ⅓ cup unsweetened cocoa
- ½ cup butter, softened
- ½ cup milk, scalded
- 1 teaspoon vanilla extract
- 1 10 oz jar marshmallow fluff
- ½ cup peanuts, chopped
ingredients
directions
1. Preheat oven to 350 deg F. Grease a 13" x 9" x 2" pan with butter. |
2. In a large mixing bowl, stir together the cocoa and the melted butter. Add the eggs, flour, sugar, salt, and vanilla. Beat well with a hand-held mixer. Pour batter into the prepared pan. Bake for 35 minutes. |
3. While cake is baking, prepare the frosting. Beat the brown sugar and butter. Add the cocoa and beat. Stir in the scalded milk and vanilla together in a mixing bowl and beat with the hand-held mixer until smooth. Stir in chopped peanuts. Set aside. |
4. Remove the cake from the oven and pour the marshmallow fluff over the cake while it is still hot. Pour the frosting over the fluff. Let cool slightly before cutting and serving. |
Categories
Desserts
