Heavenly Hash Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
• In a large bowl, cream 1 cup butter and sugar. Add eggs one at a time, mixing well with each addition. Add vanilla and mix to incorporate.
• In a separate bowl, mix flour and cocoa together, then add to the egg mixture and mix well to combine. Add nuts and combine.
• Pour into prepared 8x12 inch pan and bake at 350 degrees F (175 degrees C) for 40 minutes. While cake is still hot, cover with marshmallows.
• To Make Topping: In a small bowl, combine 4 tablespoons melted butter, confectioners' sugar, 4 tablespoons cocoa and evaporated milk. Spread evenly over top of cake.

Steps:

• 1. Preheat oven to 350 degrees. Mix all ingredients, except marshmallows, in mixing bowl.
• 2. Pour into 9x13-inch pan. Place into oven and bake for 35-40 minutes.
• 3. While cake is baking, prepare the icing. In a mixing bowl add cocoa, powdered sugar, margarine and evaporated milk. Mix with electric hand mixer. Set aside.
• 4. Remove cake from oven and while the cake is still hot pour marshmallows over cake. Then spread icing on top. Allow cake to sit at room temperature for about 45 minutes before serving to allow icing to set up.

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Melt butter in a small saucepan over medium heat or in microwave; remove from heat and let cool several minutes. Add the cocoa and stir to mix; set aside.
• In a mixing bowl, with a whisk beat the eggs and granulated sugar until well blended.
• To the egg/sugar mixuture, add the melted butter/cocoa and vanilla extract; stir or whisk until blended.
• Stir together the flour, baking powder and salt. Add the flour mixture to the butter mixture. Whisk to mix well. Add pecans and incorporate.
• Spoon the mixture into a lightly oiled 9x13x2 inch baking pan. The batter will be thick.
• Bake for 30 to 40 minutes.
• Remove the cake from the oven and immediately pour the marshmallows evenly over the top of the hot cake. They will soften, but will not melt.
• For the topping:.
• Sift the confectioners' sugar with the 4 tablespoons cocoa. (This is easily done by using a seive and it, also, breaks up the lumps.).
• A few minutes before the cake is done, melt the 4 tablespoons butter and the evaporated milk in a saucepan over medium-low heat; remove.
• Combine the sugar and cocoa mixture with the butter and milk mixture. Pour over the warm cake.
• Cool completely.
• Cut into squares to serve.

Steps:

• Preheat oven to 350.
• Cream butter and sugar: add eggs.
• Stir in sifted dry ingredients (except marshamllows) and mix well.
• Add pecans and vanilla.
• Bake in greased 13x9 pan for 40 minutes.
• Immediately after removing from oven, cover surface of cake with marshmallows.
• ICING: Beat together all ingredients until smooth.
• Pour icing over hot marshamllow-covered cake.
• Allow o cool, cut into squares.

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Cool completely.
• In a large bowl, combine rice, pineapple, marshmallows, cherries and about 1 tablespoon cherry juice. In a chilled bowl, whip the cream until peaks form. Fold in confectioners sugar. Fold whipped cream into rice mixture. Refrigerate for 2 hours.

Steps:

• Preheat oven to 350.
• Mix by hand the eggs,sugar and butter.
• In a seperate bowl mix flour,cocoa,nuts and vanilla,add this to the egg mixture.
• Pour into a well greased and floured 19x13 inch pan,bake for 20-25 minutes.
• When done cut large marshmallows in half and place on cake while hot.
• Return to the oven for a few minutes to soften and melt.
• Combine all icing ingredients and stir until smooth.
• Pour icing over hot cake amd marshmallows.

Steps:

• Preheat oven to 350 degrees.
• Combine sugar, flour, salt, eggs and vanilla. Melt oleo and coca together and add to mixture. Add nuts. Bake 30 minutes at 350 degrees in a rectangular cake pan.
• While cake is hot, place halved marshmallows (sticky side down) on cake. Cover fully to facilitate melting of marshmallows.
• FROSTING:.
• When cake has cooled:.
• 1 cup evaporated milk.
• 1 box powdered sugar.
• 1 stick oleo.
• 1/2 cup coca.
• 2 teaspoons vanilla.
• Gently heat until smooth and pour over the cake.