Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Marshmallow | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup butter or margarine (2 sticks)
- 1/2 cup cocoa
- 2 cups sugar
- 4 eggs, slightly beaten
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1/8 teaspoon salt (omit if peanuts are salted)
- 1 1/2 cups chopped peanuts
- 2 cups miniature marshmallows
Directions
1.In a large saucepan melt butter over low heat. Add cocoa and stir until well blended. Remove from heat and add sugar, eggs and vanilla, mixing well.
2.In a separate container. combine flour, salt and peanuts. Stir to coat peanuts. Add gradually (but quickly) to saucepan ingredients.
3.Spoon batter into a greased 13" x 9" x 2" pan. Bake in a preheated 350 degree oven for 35 to 40 minutes (or until tester comes out clean). Spread marshmallows over warm cake.