Mississippi River Mud Cake

Yield: one 9 x 13-inch cake; 2 cups frosting

Ingredients

Cake

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 3 eggs
• 3/4 cup all-purpose flour
• 1/3 cup Hershey's cocoa
• 1/2 teaspoon baking powder
• Dash of salt
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 (10 1/2 ounce) package miniature marshmallows

Chocolate Frosting

• 6 tablespoons butter, softened
• 2 2/3 cups confectioners' sugar
• 1/2 cup Hershey's cocoa
• 1/3 cup milk
• 1 teaspoon vanilla extract

Instructions

Cake

1. Cream butter and sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Combine flour, cocoa, baking powder and salt; add to creamed mixture.
4. Stir in vanilla extract and nuts.
5. Spoon batter into greased 13 x 9 inch baking pan.
6. Bake at 350 degrees F for 15 to 18 minutes or until top is barely soft to touch.
7. Remove cake from oven; cover top with marshmallows.
8. Return to oven 2 to 3 minutes or until marshmallows are soft.
9. Spread marshmallows over cake and immediately cover with Chocolate Frosting.
10. Cool thoroughly before cutting cake into squares.

Chocolate Frosting

1. In a small mixer bowl, cream butter.
2. Add confectioners' sugar and cocoa alternately with milk; beat to spreading consistency (additional tablespoon milk may be needed).
3. Blend in vanilla extract.