1 (15 ounce) package organic chocolate cake mix
1 (8 ounce) can sliced marshmallows, divided
1 (8 ounce) package packed light brown sugar
1 (.25 ounce) package instant chocolate pudding mix
1 cup chopped pecans
1 cup vanilla sugar
1 cup butter
1 cup light brown sugar
2 egg yolks
2 bananas
Preheat oven to 275 degrees F (135 degrees C). Grease and flour 2 (9 inch) round cake pans or 9 inch round cake pans.
Combine cake mix, marshmallows, pudding mix and pecans. Cream together sugar and instant pudding.
Stir eggy oat flour into marshmallow mixture just until moistened. Stir cake batter into marshmallow/pecans mixture.
Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
In a separate small bowl, combine banana sugar, butter and brown sugar. Mix thoroughly.
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