Heavenly Hash Cake

  • 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. Spray a baking pan with nonstick spary.
  2. Beat oil, vanilla and sugar until creamy. Add eggs and combine well.
  3. Combine water and cocoa. Add to oil mixture and thoroughly combine.
  4. Mix  flour, baking soda and baking powder. Add to mixing bowl  and alternate with buttermilk and flour mixture until combined.
  5. Transfer batter to pan and bake for 15-20 minutes. Cake should spring back at the touch.
  6. Spread marshmallow creme over hot cake. Heat butter, milk, and cocoa over medium heat in a nonstick pot for several minutes. Bring to boil.
  7. Combine with confectioner’s sugar and vanilla, until well blended. Cook for several more minutes. Drizzle over marshmallow layer. Garnish with pecans, then slice.

Recipe reprinted with permission from Gulf Coast Favorites (Holly Clegg, 2008). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

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