Self-Frosting Mexican Chocolate Cake
pecans, chopped and toasted
1Preheat oven to 350 degrees. Sprinkle marshmallows evenly in bottom of greased and floured 13x9 pan. In medium bowl, mix brown sugar, 1/2 cup cocoa and hot water. Pour over marshmallows.
2In a large bowl, combine all cake mix ingredients, except pecans. Beat on low speed to blend and then on medium for 3 minutes. Pour batter evenly over marshmallow mixture.
3Bake for 45 minutes or until a cake tester inserted into top half of cake comes out clean. Remove from oven and cool for 15 or 20 minutes.
4Turn cake out onto serving tray. Use knife or spatula to smooth frosting on sides and top of cake. Sprinkle with pecans.
About Self-Frosting Mexican Chocolate Cake