Ingredients

• For cake:
• 1 cup - butter, cut into big chunks
• 1.5 cups - all-purpose flour
• 1 cup - chopped pecans or walnuts
• 1/2 cup - cocoa
• 4 - eggs, beaten well
• 1 tsp - vanilla extract
• 2 cups - sugar
• 1 tsp - salt
• For frosting:
• 16 oz - confectioners' sugar
• 1/2 cup - cocoa
• 1/2 cup - butter, melted
• 1/2 cup - milk or evaporated milk
• 1 tsp - vanilla extract
• 4 cups - mini marshmallows or 3 cups marshmallows, quartered

How to Make Mississippi Mud Cake

• Heat the oven to 350 Fahrenheit.
• Grease and flour a cake pan.
• In a medium saucepan, combine the butter and the cocoa and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended.
• Stir in the beaten eggs, vanilla, sugar, flour, salt, and pecans, and beat with a wooden spoon or spatula or with a mixer at low speed until the batter is well combined and smooth, and the flour has disappeared.
• Pour the batter into the prepared pan and bake at the 350 Fahrenheit for 20 to 25 mins.
• In a medium bowl, combine the confectioners' sugar and the cocoa, and stir to mix them well.
• Add the melted butter, milk and vanilla, and use a large spoon or mixer at low speed to beat everything together. Set aside until the cake is done.
• Remove the cake from the oven, scatter the marshmallows over the top, and return the cake to the hot oven for about 3 mins to soften the marshmallows.
• Place the cake on a wire rack.
• Pour the frosting all over the marshmallow-dotted cake, and cool to room temperature.
• Cut into small squares and serve.