Mississippi Mud (Recipe)

Ingredients

Cake:

1 cup margarine or butter

2 cups granulated sugar

1/2 cup unsweetened cocoa powder

Pinch salt

4 eggs, beaten

1 teaspoon vanilla

1 1/2 cups all-purpose flour

2 cups chopped pecans

Frosting:

1/2 cup margarine or butter, melted

1/3 cup unsweetened cocoa powder

1 1-pound box powdered sugar (4 to 4 1/2 cups)

1/2 cup milk

1 6 1/4-ounce package miniature marshmallows (4 cups)

Steps

1. Preheat the oven to 350°.  Grease and flour a 13x9x2-inch baking pan.

2. To make the cake: In a large saucepan, melt the 2 sticks margarine or butter.  Remove from heat.  In a small bowl, stir together the sugar, the 1/2 cup cocoa powder and the salt.  Add the sugar mixture to the melted margarine or butter.  Stir in the beaten eggs and vanilla.  Add the flour and pecans; stir until combined.

3. Spread the batter into the prepared 13x9x2-inch pan.  Bake in the 350° oven for 35 minutes.

4. Meanwhile, to prepare the frosting: Ina medium saucepan, melt the 1/2 cup margarine or butter.  Stir in 2 cups of the powdered sugar.  Add the milk and stir until smooth.  Stir in enough of the remaining powdered sugar to reach a spreading consistency.

5. Spread the marshmallows over the hot cake.  Let the cake stand for 10 to 15 minutes.  Then, spread the frosting on top of the marshmallows.  When the cake is cool, cut into squares to serve.

Tips:

For a thinner, bar-type dessert, bake in a greased and floured 15x10x1-inch baking pan for 20 minutes.  Continue as directed

You'll need one pound of pecans if you're shelling them yourself.  Store pecans in an airtight container in the refrigerator up to 1 year and in the freezer for at least 2 years.