Mississippi Mud Cake V

Total Time: 20 mins

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 3 eggs
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 dash salt
• 1/4 cup cocoa
• 1 1/2 tablespoons cocoa
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 1/2 cups miniature marshmallows
• 2 cups chocolate frosting
• 1/4 cup butter
• 1/4 cup cocoa
• 2 tablespoons cocoa
• 1/4 cup warm milk
• 3 tablespoons warm milk
• 1 teaspoon vanilla extract
• 16 ounces powdered sugar, sifted

Recipe

• 1 cream butter; gradually add sugar, beating well.
• 2 add eggs, one at a time, beating well after each addition.
• 3 combine flour, baking powder, salt, and cocoa; add to creamed mixture.
• 4 stir in vanilla and pecans.
• 5 spoon batter into a greased 13x9x2-inch glass baking pan.
• 6 bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch.
• 7 remove cake from oven and cover top with marshmallows.
• 8 return to oven for 2 minutes or until marshmallows are soft.
• 9 spread marshmallows over cake and immediately cover with chocolate frosting.
• 10 let frosting harden before cutting the cake into squares.
• 11 frosting: cream butter; add cocoa, mixing well.
• 12 gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency.
• 13 stir in vanilla.
• 14 spread immediately over warm marshmallows.