HEAVENLY HASH CAKE
This quick and easy recipe makes a nutty chocolate cake with marshmallows and pecans.
Provided by SONIA_DIANA
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
- In a large bowl, cream 1 cup butter and sugar. Add eggs one at a time, mixing well with each addition. Add vanilla and mix to incorporate.
- In a separate bowl, mix flour and cocoa together, then add to the egg mixture and mix well to combine. Add nuts and combine.
- Pour into prepared 8x12 inch pan and bake at 350 degrees F (175 degrees C) for 40 minutes. While cake is still hot, cover with marshmallows.
- To Make Topping: In a small bowl, combine 4 tablespoons melted butter, confectioners' sugar, 4 tablespoons cocoa and evaporated milk. Spread evenly over top of cake.
Nutrition Facts : Calories 492.8 calories, Carbohydrate 79.7 g, Cholesterol 77.3 mg, Fat 19.3 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 9.4 g, Sodium 266.8 mg, Sugar 63.8 g
HEAVENLY HASH CAKE
A brownie-like cake that's a family birthday favorite. Stick to the recipe by melting the butter. It is key to a moist cake. No mixer is necessary. Most times I use two 9" round cake pans.
Provided by gailanng
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Melt butter in a small saucepan over medium heat or in microwave; remove from heat and let cool several minutes. Add the cocoa and stir to mix; set aside.
- In a mixing bowl, with a whisk beat the eggs and granulated sugar until well blended.
- To the egg/sugar mixuture, add the melted butter/cocoa and vanilla extract; stir or whisk until blended.
- Stir together the flour, baking powder and salt. Add the flour mixture to the butter mixture. Whisk to mix well. Add pecans and incorporate.
- Spoon the mixture into a lightly oiled 9x13x2 inch baking pan. The batter will be thick.
- Bake for 30 to 40 minutes.
- Remove the cake from the oven and immediately pour the marshmallows evenly over the top of the hot cake. They will soften, but will not melt.
- For the topping:.
- Sift the confectioners' sugar with the 4 tablespoons cocoa. (This is easily done by using a seive and it, also, breaks up the lumps.).
- A few minutes before the cake is done, melt the 4 tablespoons butter and the evaporated milk in a saucepan over medium-low heat; remove.
- Combine the sugar and cocoa mixture with the butter and milk mixture. Pour over the warm cake.
- Cool completely.
- Cut into squares to serve.
HEAVENLY HASH CAKE
This quick and easy recipe makes a nutty chocolate cake with marshmallows and pecans.
Provided by SONIA_DIANA
Categories Sheet Cake
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
- In a large bowl, cream 1 cup butter and sugar. Add eggs one at a time, mixing well with each addition. Add vanilla and mix to incorporate.
- In a separate bowl, mix flour and cocoa together, then add to the egg mixture and mix well to combine. Add nuts and combine.
- Pour into prepared 8x12 inch pan and bake at 350 degrees F (175 degrees C) for 40 minutes. While cake is still hot, cover with marshmallows.
- To Make Topping: In a small bowl, combine 4 tablespoons melted butter, confectioners' sugar, 4 tablespoons cocoa and evaporated milk. Spread evenly over top of cake.
Nutrition Facts : Calories 492.8 calories, Carbohydrate 79.7 g, Cholesterol 77.3 mg, Fat 19.3 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 9.4 g, Sodium 266.8 mg, Sugar 63.8 g
MOM'S HEAVENLY HASH (A NO BAKE CHRISTMAS COOKIE)
This is a very rich and delicious cookie that looks like stained glass when sliced. I remember making this with my Mom every Christmas as a girl. It was her favorite cookie because it was so easy to make. Writing this recipe has brought back alot of memories of a time we no longer have together. Mom has been gone for 6 yrs now, and I finally made these this year (2014) I now have a picture to share of this memory filled delicious cookie.This recipe is at least 75 yrs old and has been passed down thru our family. I have to confess, my favorite way to eat them is frozen. Yum RIP Mom 1/09/09
Provided by Dee Stillwell @LILLYDEE
Categories Cookies
Number Of Ingredients 8
Steps:
- Crush graham crackers very fine and set aside 1/3 of them. Put rest in a large bowl. Cut up fruit and add in. Add marshmallows and walnuts. Pour condensed milk over all and mix with large wooden spoon or your best utensils, your hands. (my moms preference) but your hands will be very messy when done. lol When all incorporated, Spread remaining crumbs on counter or bread board. Grab about 1/4 of the mixture and roll in graham cracker crumbs and form into a tightly packed log about 12 - 15 inches X 2 inches in diameter. Repeat with remaining dough.
- Place on foil covered cookie sheet and freeze for about 2 hrs. Sift powdered sugar over all surfaces. Wrap in wax paper or foil and store in fridge or freezer. Keeping chilled makes slicing easier. When ready to serve, slice into 1/3-1/2 inch slices. Enjoy!
- * This is a great make ahead cookie for the holidays because it can be stored in the freezer for several months.
MOM'S HEAVENLY HASH CAKE
Remember Elmer's Heavenly Hash Easter eggs candy -the chocolate/ marshmallow nut concoction? This is a spoof in the form of a cake. Absolutely delicious! This was a family recipe.
Provided by wmeynier
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Combine sugar, flour, salt, eggs and vanilla. Melt oleo and coca together and add to mixture. Add nuts. Bake 30 minutes at 350 degrees in a rectangular cake pan.
- While cake is hot, place halved marshmallows (sticky side down) on cake. Cover fully to facilitate melting of marshmallows.
- FROSTING:.
- When cake has cooled:.
- 1 cup evaporated milk.
- 1 box powdered sugar.
- 1 stick oleo.
- 1/2 cup coca.
- 2 teaspoons vanilla.
- Gently heat until smooth and pour over the cake.
Nutrition Facts : Calories 1052.4, Fat 55.5, SaturatedFat 9.6, Cholesterol 141, Sodium 659, Carbohydrate 139.7, Fiber 8, Sugar 95.2, Protein 13.3
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