1 1/2 sticks of margarine, melted
1 1/2 cups sugar
1 1/2 teaspoon vanilla extract
3 eggs
1/2 cup cocoa
3/4 c flour
1/2 teaspoo baking powder
1/4 teaspoon salt
topping:
1/2 cup marshmallow fluff
1/2 cup chocolate chips
2 tablespoons peanut butter
1/2 cup rice crispies
DIRECTIONS:
-preheat oven to 350ºF(180ºC)
-mix all ingredients together, pour into round baking pan, and bake for 20-30 minutes
-while still hot, spread the marshmallow fluff on the cake evenly
-freeze the cake, until the fluff hardens
-in a pot melt the chocolate chips and peanut butter on a low flame
-shut the flame, add rice crispies, and stir well
-remove cake from freezer and spread the rice crispies over the cake evenly
-serve warm or at room temperature
preparation: 45 minutes
yields: 10 servings
notes: serve warm with a scoop of your favorite flavored ice cream on the side
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