Southern Heaven Chocolate-Praline Cake

Ingredients

• 1 cup firmly brown sugar packed
• 0.5 cup butter melted
• 1.5 cups butter divided
• 4 large eggs lightly beaten
• 1.5 cups flour all-purpose
• 2 cups granulated sugar 
• 2.8 cups marshmallows miniature
• 0.5 cup milk 
• 2 cups pecan halves 
• 16 ounce powdered sugar 
• 1 pinch salt 
• 1 cup cocoa unsweetened divided
• 1 teaspoon vanilla extract 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• wire rack
• hand mixer
• wax paper

Directions

1. Combine 1/2 cup butter and brown sugar in a medium saucepan over medium heat. Bring to a boil; boil 3 minutes, stirring constantly. Stir in pecans. Working rapidly, drop individual pecan halves onto wax paper; let stand until cooled and firm. Set aside 16 pecans for garnish; coarsely chop remaining pecans.
2. Melt 1 cup butter in a large saucepan over medium heat; stir in 1/2 cup cocoa until combined.
3. Remove from heat; whisk in eggs and granulated sugar.
4. Combine flour and salt; gradually stir into chocolate mixture. Stir in vanilla and chopped sugar-coated pecans.
5. Pour batter into a greased 13- x 9-inch pan.
6. Bake at 350 for 35 minutes or until a wooden pick inserted into center comes out clean.
7. Remove from oven; immediately sprinkle marshmallows over hot cake.
8. Beat 1/2 cup melted butter, remaining 1/2 cup cocoa, and milk with an electric mixer at medium speed.
9. Add powdered sugar; beat at low speed until smooth.
10. Spread immediately over marshmallows.
11. Garnish with reserved sugared pecans. Cool cake in pan on a wire rack.