From Denny: A Southern staple for sweet tooths - or a dentist's delight!
Louisiana is truly the Land of Seafood and Sweets (my term), so much so we are now the fattest state in America, a dubious honor for sure. My husband and I move away from Louisiana from time to time just to shake those extra pounds that are so easy to gain in this culture of eating and cooking and eating again! Because of the heat and humidity Louisiana is often an indoor culture except for the hardiest souls who hunt, fish, boat and water ski when the weather is accommodating.
New Orleans has to be the worst part of the state when it comes to a love affair with sugar - though folks in Alabama and Mississippi are Siamese sugar twins. The New Orleans culture revolves around sugar so much they would experience withdrawal symptoms if, Heaven forbid, sugar became a rarity. Trust me; they would cultivate something else like beets - or even worms if they thought it would work for their sugar - as these folks would simply not do without their sweet vice!
Heavenly hash “cake” is quite popular with home cooks. It is basically a marshmallow cake mixed with nuts and some chocolate and then bathed again in a chocolate glaze to seal the marshmallow. If you love marshmallows you will love this “cake.” About the only thing healthy about this cake is that marshmallows are made from egg whites, and, OK, lots of sugar.
While it’s far too sweet for me with my preference for European style less sweet products, in its defense I can say this “cake” is long on presentation when placed in a Bundt pan and given a lovely shape. It is also quite popular throughout the South.
In the Bundt pan version when the marshmallows were added they sunk in and mixed to create this marbling effect of chocolate, nuts and marshmallow as they stirred it. Once it was cool enough to hold its shape they must have turned it out and then given its chocolate glaze.
I’ve received this Bundt version as a Christmas gift all wrapped up in pretty cellophane with a lovely bow and then boxed in a large round tin. It was a wonderfully showy presentation. You can now purchase in the New Orleans area these mostly marshmallow “cakes” to gift others.
This is for serious sugarholics! When asked as to how long it's been around - it has made it's way around the South, who knows who originated it? At least for the past decade to achieve this kind of popularity and spread in the region.
Pralines are the original sweet of New Orleans that goes back to the 1800's like rice cakes (calas) and beignets. This crazy cake is much newer! I've only paid attention to it for the past decade; it might be a bit older. My guess is its from the 1990's as Bundt cake recipes and candies were big back then in that decade.
This version is done simply in a 9-inch x 13-inch pan, though you can change to several small or one large bundt pans. I suggest the very small bundt pans as this is one rich "cake." OK, it's really more of a candy poured into a cake form. Enjoy and watch your kids squeal with delight - while the adults are around the corner furtively eating it too! :)
Heavenly Hash Cake
From: James “B” Didier
Ingredients:
4 eggs, beaten lightly
2 cups sugar
2 sticks butter
1 1/2 cups self-rising flour
2 cups pecans, chopped
1 teaspoon vanilla
2 Tablespoons cocoa
Directions: Combine eggs, sugar, butter, flour, pecans, vanilla and cocoa in large mixing bowl. Mix well.
Pour into ungreased (9x13-inch) pan and bake at 350 degrees for 40 minutes.
Icing glaze:
Ingredients:
1 bag miniature marshmallows
4 teaspoons cocoa
1 stick butter, melted
1 pound box powdered sugar
8 teaspoons evaporated milk
Directions: Place marshmallows on top of baked cake. Heat in oven until marshmallows are melted.
Mix cocoa, butter, powdered sugar and milk and heat until spreading consistency. Spread over marshmallows. Cut into squares to serve.
*** Photo by Flirty Kitty @ flickr
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