Mississippi Mud Cake

Mississippi Mud Cake

1	cup	butter
1/2	cup	cocoa
2	cups	sugar
4		large eggs, lightly beaten
1 1/2	cups	all-purpose flour
		dash of salt
1	tsp	vanilla extract

1 1/2	cups	chopped pecans
4	cups	miniature marshmallows
		CHOCOLATE FROSTING
1	pkg	(16 oz) powdered sugar, sifted
1/2	cup	milk
1/3	cup	cocoa
1/4	cup	butter, softened

1	Combine butter and cocoa in a medium saucepan. Cook over medium heat until butter melts. Remove from heat, transfer to a large mixing bowl. Add sugar and eggs. Beat at medium speed with an electric mixer until blended. Add flour, salt, and vanilla, beat until blended. Stir i pecans. Spoon batter into a lightly greased 13x9" pan.
2	Bake at 350° for 35 minutes. Remove from oven, and sprinkle marshmallows over hot cake. Immediately spread frosting over marshmallows on cake. Cool in a pan on a wire rack. Cut into squares to serve. (Chill before slicing for neater squares.) Yield: 15 servings.
3	CHOCOLATE FROSTING: Combine all ingredients in a large bowl. Beat at medium speed until smooth, adding 1 more tablespoon of milk if frosting is too stiff. Yield: 2 cups.

In the culinary world, Mississippi mud refers to a rich and gooey chocolaty dessert. This cake certainly lives up to the description

Source

Source: Southern Living