Mississippi Mud Cake

1/2 cup butter, softened

1 cup sugar

3 eggs

3/4 cup flour

1/2 tsp baking powder

Dash of salt

1/4 cup plus 1 1/2 T cocoa

1 tsp vanilla

1 cup chopped pecans

1 (10 ounce) package marshmallows

Cream butter; gradually add sugar, beating well. Add eggs one at a time, beating well after each addition.

Combine the dry ingredients and add to the creamed mixture.

Stir in vanilla and pecans.

Pour batter into a greased 9×13 inch glass cake pan.

Bake at 325 degrees for 15-18 minutes or until top is barely soft to the touch.

Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with chocolate frosting.

Chocolate Frosting -

1/4 cup butter

1/4 cup plus 2 T cocoa

1/4 cup plus 3 T warm milk

1 tsp vanilla

1 (16 ounce) package powdered sugar (sifted)

Cream butter; add cocoa and mix well.

Gradually beat in powdered sugar, adding milk as necessary, until spreading consistency. Stir in vanilla. Spread immediately over warm marshmallows.

Let frosting harden before cutting the cake.