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.