One year ago yesterday I began this blog, and I have stayed with it , more or less. There is the matter of August, which seems to be missing for some reason. Best not to ask why. Must have been a rough month!
Combine 2 cups flour, 2/3 cup cocoa, 1 teaspoon baking powder, and 1 teaspoon baking soda. In a separate bowl, beat 3/4 cup oil, 1 3/4 cups sugar, and 2 teaspoons vanilla. Add 2 eggs, beating in one at a time. Alternately add dry ingredients and 1 cup water to sugar mixture. Stir in 1 1/2 cups chopped walnuts and 1 1/2 cups miniature marshmallows. Pour into greased and floured 13 x 9 inch pan, distributing the marshmallows evenly. Make sure the marshmallows are coated with cake batter so they don’t burn. Bake at 350 degrees for 30-40 minutes. (I used a glass pan.) The marshmallows will float to the top, and look and smell toasted. Check the center with a toothpick to make sure it’s done. Sprinkle with powdered sugar. Cool and enjoy!
Note the absence of salt in the recipe above. Add it if you must. My husband thinks there should be chocolate chips also, but I will leave that up to you. A cup sounds about right. I also substituted oil for the butter. You are on your own there as well. Choose your degree of sodium, animal fat, and chocolate. This cake recipe is very adaptable!