another version of mississippi mud

How To Make another version of mississippi mud

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  cake: 1/2 cup butter, softened 1 cup sugar 3 eggs 3/4 cup flour 1/2 teaspoon baking powder dash of salt 1/3 cup unsweetened cocoa 1 teaspoon vanilla 1 cup chopped pecans (we didn't use these - gilding the lily) 10 oz marshmallows chocolate frosting (recipe below) make the cake: cream butter, gradually add sugar, beating well. add eggs, one at a time, beating well after each. beat in vanilla. combine flour, baking powder, salt and cocoa, and add to creamed mixture. stir in the nuts if you use them. spoon batter into a greased 13 x 9 glass baking pan. bake at 325 for 18 minutes. remove cake from oven and immediately cover top with marshmallows. put back into oven for 4 minutes, or til marshmallows are soft. remove cake from oven and spread the marshmallows over the top to completely cover, then immediately top with the chocolate frosting (below). let frosting harden before cutting cake (if you can!). chocolate frosting: 1/4 cup butter 6 tablespoons unsweetened cocoa 1/4 cup plus 3 tablespoons warm milk 1 teaspoon vanilla 3-1/2 to 4 cups sifted powdered sugar cream butter; add cocoa, mixing well. beat in the warm milk and vanilla. beat in the powdered sugar, and continue beating til spreading consistency. spread immediately over warm squishy marshmallows.
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