Recipe: Heavenly Hash Cake for Cynthia, Missouri

Cynthia, here are two recipes for Heavenly Hash Cake but neither exactly match what you want; perhaps you can use these as a starting point until someone posts your requested recipe.

HEAVENLY HASH CAKE (no marshmallows)

1 angel food cake
1/2 pkg. unflavored gelatin dissolved in 2 tbsp. cold water
4 eggs
1/2 cup sugar
16 oz. chocolate chips
2 1/2 pint cartons whipping cream
1 tsp. vanilla
1 cup crushed pecans

Grease 9"x13" glass dish. Tear half of cake into small pieces and spread in pan. Whip 1 carton cream. Melt chips in double boiler or in microwave. Remove from heat and add gelatin. Beat in eggs, 1 at a time. Mixture will be lumpy. Fold in the whipped cream. Pour half of chocolate mixture over cake pieces in pan. Tear other half of cake in pieces and place on top of chocolate. Top with remaining chocolate mixture. Refrigerate. When cool, top with remaining cream whipped with 1/2 cup sugar and 1 teaspoon vanilla. Spread cream over cake and top with crushed pecans. Refrigerate until served. Freezes well.

HEAVENLY HASH CAKE (with marshmallows using chocolate pudding)

1 angel food cake
2 cans (16 oz. each) chocolate pudding
1 cup miniature marshmallows
1 cup chocolate chips
1 cup nuts

In a large mixing bowl tear the cake up into bite sized pieces. Slowly mix in the pudding. Then stir in the marshmallows, chocolate chips and the nuts. (If you don't like nuts, you can leave them out!) Pour everything into a 9"x13" pan and then put it in the refrigerator. Chill for at least one hour.