Mississippi Mud Cake

By á-242

Ingredients

• THE CAKE:
• 1/2 pound butter
• 2 cups sugar
• 4 eggs
• 1 1/2 cups flour
• 1/3 cup cocoa
• 1 cup coarsely chopped pecans
• 1 teaspoon pure vanilla extract
• 3 cups miniature marshmallows
• THE ICING:
• 1/2 pound butter
• 1 pound confectioners' sugar
• 1/3 cup cocoa
• 1 cup coarsely chopped pecans
• 1/2 cup evaporated milk

Details

Servings 12

Preparation

Step 1

1. Preheat over to 350 degrees.
2. Combine the butterand sugar in a mixing bowl. Beat well until creamy. Add the eggs, one at a time, beating throughly after each addition.
3. Sift together the flour and one-third cup cocoa. Fold this into the creamed mixture. Add the one cupof chopped nuts and the vanilla. Beat well.
4. Butter the bottom and sides of a 9-inch-by-13-inch baking pan. Add a little flour and shake it around to coat the bottomand sides of the pan. Shake out excess.
5. Spoon the cake mixture into the pan and smooth it over. Place in the oven and bake 30 to 35 minutes. Remove from the oven and sprinkle the top with marshmallows. Return to the oven and bake about 10 minutes until marshmallows are melted and starting to brown. Remove from the oven and let cool in the pan about 30 minutes.
6. For the icing, melt the butter in a saucepan.
7. shift together the confectioners' sugar and one third cup cocoa. Stir this into the butter along with the nuts and milk. Spread this over the cake and let stand until throughly cold. Cut into slices and serve.