MISSISSIPPI MUD CAKE

2 cup sugar
1/2 teaspoon salt
2 all-purpose flour
1 stick unsalted butter
1/2 cup vegetable oil
1/2 cup cocoa
1/4 cup water
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
2 teaspoon vanilla extract
1 bag miniature marshmallows

Icing:
1 stick unsalted butter, softened
3 tablespoon cocoa
6 tablespoon milk
1 (1-pound) box confectioners’ sugar
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inchbaking pan.
Combine the sugar, salt, and flour in a large mixing bowl. Bring thebutter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add tothe flour mixture.
Beat together the eggs, baking soda, buttermilk, and vanilla. Add to thechocolate mixture, mix well, and pour into the prepared pan. Bake for 25minutes.
While the cake is baking, make the icing by melting the butter in thecocoa and milk over low heat. Bring the mixture to a boil, then removefrom the heat. Stir in the confectioners’ sugar. Slowly mix in the nutsand the vanilla. Take the cake from the oven, and when it cools a bitcover it with miniature marshmallows. Pour the warm icing over the cakeand the marshmallows. Cool the cake before serving.

Prep Time - 30 minutesCook Time - 30 minutesYield - 12 to 16 servingsDifficulty - Easy

Comments:
DeAnna - "Excellent and I will have it for breakfast - maybe I will addsome chocolate sauce on top"
Sue E - "Very good"
Sue C - "Chocolately"
Cindy - "Very good, best when warm or slightly cool"
Doug - "Good"

melted more on top of the warm cake. I looked and my marshmallows were still good, so I am not sure what the problem was. I bet you could useMarshmellow fluff also instead.