Recipe: Cranberry Snack Cake with Marshmallow-Pecan Topping

CRANBERRY SNACK CAKE

FOR THE CAKE:
1 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 1/2 cups cranberries, chopped
FOR THE TOPPING:
1 1/2 cups miniature marshmallows
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, melted

Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.

In a mixing bowl, cream together sugar and 1/2 cup butter. Beat in eggs and vanilla.

Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into prepared baking pan.

Sprinkle with marshmallows. Lightly press into batter. Sprinkle with brown sugar and pecans. Drizzle with melted butter.

Bake at 350 degrees for 35 to 40 minutes or until cake tests done.

Servings: 12
Adapted from source: Taste Of Home Magazine, December/January 1999