Heavenly Hash Cake

Holly Clegg
  • Yield: 28 servings


1/3cup canola oil
1teaspoon vanilla extract
3/4cup sugar
2-- eggs
3/4cup boiling water
1/2cup cocoa
1 1/2cups all-purpose flour
1teaspoon baking soda
1/2teaspoon baking powder
1/2cup buttermilk
1-- (7-ounce) jar marshmallow creme
-- Chocolate Icing (recipe below)
1/2cup chopped pecans, toasted
Chocolate Icing:
3tablespoons butter
1/4cup evaporated skim milk
1/4cup cocoa
2cups confectioners sugar
1teaspoon vanilla extract


  1. Preheat oven 350F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray.
  2. To prepare the cake: In mixing bowl, beat together oil, vanilla and sugar until creamy. Add eggs and beat well.
  3. In small bowl, combine water and cocoa. Add to mixing bowl and mix well.
  4. In another bowl, combine flour, baking soda and baking powder. Add to mixing bowl alternating with buttermilk, begin­ning and ending with flour mixture.
  5. Pour batter into prepared pan. Bake 15 to 20 minutes or until top springs back when lightly touched.
  6. Carefully spread marshmallow crème over hot cake.
  7. To prepare the icing: In medium nonstick pot, cook butter, milk, and cocoa over medium heat several minutes. Bring to boil.
  8. Add confectioner’s sugar and vanilla, blending well. Cook for several more minutes. Drizzle over marshmallow layer of cake. Sprinkle with pecans. Let cool and cut into square.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

  • Calories 167
  • Fat 6g
  • Saturated Fat 1g
  • Cholesterol 19mg
  • Sodium 77mg
  • Carbohydrate 27g
  • Fiber 1g
  • Sugars 18g
  • Protein 2g