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