Pecan Cake Sundae

3 cups granulated sugar
7 teaspoons cocoa
3 sticks unsalted butter
6 eggs
3 cups cake flour
1½ teaspoons soda
½ teaspoon sea salt
1 cup milk
2 teaspoons vanilla
2 teaspoons pecan or vanilla extract
⅓ cup Pecan Valley Pecan Pieces; finely chopped
Marshmallow Icing1. Preheat oven to 350ºF.
2. In a large mixing bowl cream sugar, cocoa, and butter until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Sift flour, soda and salt together and add to mixture alternately with milk, starting and ending with flour.
5. Mix in flavoring and fold in chopped nuts. Bake in three (3) greased and floured 9-inch layer pans.
6. Bake in a preheated oven for 35 to 40 minutes or until toothpick inserted in center comes out clean.

Marshmallow Icing
1⅞ cups granulated sugar
3 egg whites
6 tablespoons water
1½ teaspoons cream of tartar
¼ teaspoon sea salt
1½ teaspoons vanilla
1½ teaspoons pecan or vanilla extract
1 cup Pecan Valley Pecan Pieces; finely chopped
1½ cups small marshmallows1. In top of a double boiler mix together sugar, egg whites, water, cream of tartar, and salt. Beat with electric beater over boiling water for 15 minutes. This should be on low heat.
2. Immediately add marshmallows, remove from heat and beat another 5 minutes.
3. Add flavorings and spread on cake.
4. Sprinkle nuts over the top of cake to make the sundae.