Heavenly Hash Cake

Sweet potato and pecan nuts pound cake with caramel icing on a cooling rack, vertical, top view

INGREDIENTS

  • 2 sticks oleo
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups self-rising flour
  • 3 tablespoons cocoa
  • 1 or 2 cups pecans
  • 1 or 2 cups small marshmallows

FROSTING

  • 1 stick oleo
  • 1 box confectioners sugar
  • 3 tablespoons cocoa
  • 6 tablespoons milk
  • 1 teaspoon vanilla
  • 1 or 2 cups quartered pecans

DIRECTIONS

  1. Cream oleo, sugar, and eggs.
  2. Add vanilla, flour, cocoa, and pecans. Mix well.
  3. Pour into greased, floured 8x12x2 baking dish. Bake 50 minutes at 350 degrees.
  4. While cake is hot put marshmallows on top, while still in pan.
  5. To make frosting: Put all ingredients in pot and melt.
  6. Pour frosting on top of marshmallows.
  7. Put cake back in oven for 1 minute.

Keep Up with Bergeron Pecans: