Mississippi Mud Cake by Karen none Mississippi Mud CakeINGREDIENTS: For the cake: 1 cup butter, cut into big chunks 1/2 cup cocoa 4 eggs, beaten well 1 teaspoon vanilla extract2 cups sugar 1-1/2 cups flour 1/8 teaspoon salt 1 cup chopped pecansFor the frosting: 3-2/3 cups powdered sugar 1/2 cup cocoa 1/2 cup butter, melted1/2 cup cocoa 1/2 cup butter, melted 1/2 cup milk or evaporated milk 1 teaspoon vanilla extract 4 cups mini-marshmallows or 3 cups marshmallows, quarteredINSTRUCTIONS: Heat the oven to 350ºF. Grease and flour a 13 x 9 inch baking pan.In a medium saucepan, combine the butter and the cocoa and cook over medium heat, stirring occasionally until the butter has melted and the mixture is well blended.Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans. Mix with a wooden spoon until smooth.Quickly pour the batter into the prepared pan and bake at 350ºF for 20 to 25 minutes or until the cake springs back when lightly touched in the center.While the cake is baking in the oven, prepare the frosting so it will be ready to pour over the hot cake. In a medium bowl, combine the powdered sugar and the cocoa; stir to mix them well.Add the melted butter, milk and vanilla; stir until well combined. Set aside.Remove the cake from the oven and scatter the marshmallows over the top.Return the cake to the hot oven for about 3 minutes to soften the marshmallows.Place the cake, still in the pan, on a wire rack or on a folded dish towel. Pour the frosting all over the marshmallow-dotted cake. Cool to room temperature. Cut into small squares and serve.ENJOY!!!🍰