Bayou Cake




1 Cup Butter

2 Cups Sugar

4 Eggs

1-1/2 Cup Flour

1/8 Tsp Salt

1/2 Cup Cocoa

1 Tsp Vanilla

1 Cup Pecans, Chopped


Bayou Icing:

1/2 Cup Butter, Softened

16 Ounces Confectioners’ Sugar

1/3 Cup Cocoa

1/3 Cup Milk

1 Tsp Vanilla

1 Jar Marshmallow Crème (7 Ounce)


 Preheat oven to 350 degrees F. Grease a 9x13 pan.

Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Sift together flour, salt, and 1/2 cup cocoa and blend into batter gradually. Add vanilla and pecans. Pour into prepared pan and bake for 30-35 minutes or until a tester inserted in center comes out clean. Leave cake in pan.

Smooth the marshmallow crème over hot cake. Immediately spread on icing. Cool. Cut into squares.

Icing: In a mixing bowl, cream butter, sugar, and cocoa. Add milk and vanilla.



Makes 15 large squares and 30 small squares


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