Frank's Recipes! Mississippi Mud Cake 2

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Mississippi Mud Cake 2

Yield: 8 servings

1/2 cup Butter, softened
1 cup Sugar
3 each Eggs
3/4 cup All Purpose Flour
1/2 tsp Baking Powder
1 dash Salt
1/4 cup +1 /12 tablespoon Cocoa
1 tsp Vanilla Extract
1 cup Pecans, chopped
10 oz Marshmallows

Chocolate Frosting
1/4 cup Butter
1/4 cup +2 tablespoon Cocoa
1/4 cup +3 tablespoon Warm Milk
1 tsp Vanilla Extract
16 oz Powdered Sugar, sifted

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to 18 minutes 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. Let frosting harden before cutting the cake into squares.

FROSTING:
Cream butter; add cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla. Spread immediately over warm marshmallows.