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Mississippi Mud Cake

Cake:

1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
Dash salt
1 cup chopped pecans
6 cups (10 1/2-ounce package) miniature marshmallows

Cocoa Buttercream Frosting:

6 tablespoons butter, softened
2 2/3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extract

1. Heat oven to 350°F (175°C). Grease 13 x 9 x 2-inch baking pan.
2. For Cake: Beat butter, sugar and vanilla in large bowl until creamy. Add eggs, one at a time, beating well after each addition.
3. Stir together flour, cocoa, baking powder and salt; blend into butter mixture. Stir in pecans. Spoon batter into prepared pan.
4. Bake 18 minutes or until top springs back when touched lightly in center.
5. For Cocoa Buttercream Frosting: In medium bowl, beat butter, powdered sugar, cocoa, milk and vanilla to spreading consistency, adding 1 teaspoon of milk if needed.
6. Remove cake from oven; immediately place marshmallows over top. Return cake to oven 2 to 3 minutes or until marshmallows are soft. Gently spread marshmallows over cake; immediately spread frosting over marshmallow layer. Cool thoroughly before cutting cake into squares.

Makes 12 servings.

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