Monica’s Heavenly Hash Cake

September 25, 2019 Updated: September 25, 2019

This is my sister Monica’s go-to dish for potluck parties, and as an elementary school teacher, she’s been to plenty! It’s easy to make, easy to transport, easy to serve, and absolutely delicious. I usually make it in a disposable pan (with a sheet pan under it for support) and I’ve never had leftovers to take home. Chocolate, marshmallows, and almonds with a creamy icing—what’s not to like?

Serves 12 to 16

For the cake:

  • 4 eggs
  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • 2 cups sugar
  • 1 1/2 cups Bisquick
  • 1/4 cup cocoa powder
  • 1 cup pecan pieces (optional)
  • 1 16-ounce bag miniature marshmallows
  • 1/2 cup whole almonds

For the icing:

  • 1 pound confectioners’ sugar
  • 1/2 cup butter, softened
  • 1/4 cup malted milk powder
  • 10 tablespoons evaporated milk
  • 1/2 teaspoon vanilla

Make cake: Cream together eggs, butter, vanilla, and sugar. Add Bisquick and cocoa powder. Mix well. Stir in pecans. Pour into a buttered 9 x 13-inch pan. Bake 35–40 minutes at 325 degrees F.

Remove cake from oven and immediately top with miniature marshmallows, distributing them over the cake. Sprinkle with almonds.

Make icing: Whisk confectioners’ sugar to remove lumps. Cream butter with confectioner’s sugar. Add malted milk powder, evaporated milk, and vanilla. Mix until smooth. Drizzle icing over the cake and use a spatula to gently coat marshmallows and almonds. 

Note: Cocoa can be substituted for malted milk powder.

Reprinted with permission from “Roux Memories: A Cajun-Creole Love Story With Recipes” by Belinda Hulin. Published by Lyons Press. 

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