In a large bowl, mix together your sugar, vegetable shortening, 1/3 cup cocoa, pecans, eggs, flour, 1 tablespoon vanilla and salt until smooth
Spread your batter into your slow cooker
Cover and cook on high for 2 hours, turning your insert halfway through if your slow cooker doesn't cook evenly
Ten minutes before your cake is done, spread your marshmallow cream on top, cover and cook the remaining 10 minutes
Remove your insert from your unit to cool
Mix together your remaining ingredients and let sit until cake is cooled
Once your cake is cooled, ice your cake
If desired, refrigerate your cake overnight (this makes it super yummy!)
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.