Mississippi Mud Cake 1 cup butter ½ cup cocoa 2 cups sugar 4 large eggs, lightly beaten 1 ½ cups flour Dash of salt 1 tsp. vanilla 1 ½ cups chopped pecans 4 cups miniature marshmallows Chocolate Frosting 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 in pecans. Spoon batter into a lightly greased 13 X 9 inch pan. Bake at 350 for 35 minutes. Remove from oven, and sprinkle marshmallows over hot cake. Immediately spread frosting over marshmallows in cake. Cool in pan on a wire rack. Cut into squares to serve. (Chill before slicing for neater squares). Yield: 15 servings. Chocolate Frosting 2 ½ cups powdered sugar, sifted ½ cup milk 1/3 cup cocoa ¼ cup butter, softened Combine all ingredients in a large bowl, beat at medium speed until smooth, adding an additional tablespoon of milk if frosting is too stiff. Yield: 2 cups |