Mighty Mocha Mud Pie

By Joelene

Ingredients

• 1/2 cup butter (softened - 1 stick)
• 1 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• 3/4 cup all-purpose flour
• 1/3 cup HERSHEY'S unsweetened cocoa powder
• 1 teaspoon instant espresso
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 3 cups mini marshmallows (chocolate or regular)
• Butter Cream Frosting

Preparation

Step 1

Heat oven to 350 degrees. Grease a 13x9x2-inch baking pan.

In a mixing bowl, beat butter and sugar until light and creamy. Add vanilla and eggs. Mix well.

Stir together flour, cocoa, espresso, baking powder and salt; blend into butter mixture. Stir in pecans. Pour batter into cake pan.

Bake about 15 minutes or until top springs back when touched lightly in center. Meanwhile, prepare frosting.

When cake is done, immediately sprinkle marshmallows over top. Return cake to oven 2 to 3 minutes or until marshmallows are soft. Gently spread marshmallows over cake. Spread frosting immediately over marshmallow layer. Cool cake before cutting.