Mississippi Mud Cake

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Servings: 8-12

A relative of “Mississippi Mud Pie,” this cake’s fudgy, dense interior is reminiscent of, well, Mississippi river mud. Though its origins are unclear, one thing is for certain: one bite of this rich creation will nip your chocolate (and sugar) cravings in the bud!

Ingredients

2 cups sugar

2 cups flour

1 stick butter

3½ tablespoons cocoa

1 cup water

½ cup shortening (we used butter)

½ cup buttermilk

3 eggs, unbeaten

1 teaspoon vanilla

1 teaspoon baking soda

Dash of salt

Topping

1 box (3½ cups) powdered sugar

1 teaspoon vanilla

1 stick butter

3½ tablespoons cocoa

6 tablespoons milk

4 cups miniature marshmallows

½ cup nuts, chopped

Directions

Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch pan. Mix sugar and flour into a mixing bowl. Put butter, cocoa, water and shortening in saucepan and bring to a boil, stirring occasionally. Pour over sugar and flour and beat well. Add milk, eggs, vanilla, baking soda, salt and mix. Pour pan and bake for about 25 minutes or until done.
For the topping, measure sugar and vanilla into a mixing bowl. Bring butter, cocoa and milk to boil in a saucepan, stirring occasionally. Add to sugar and vanilla and beat until smooth.
Once the cake has baked, remove from oven and layer the marshmallows evenly on top. Place the cake back into the oven for about 3 minutes, or until the marshmallows melt slightly.
Remove from oven and drop spoonfuls of icing onto the top of the cake, using a knife to swirl the marshmallow and frosting together.
Sprinkle the nuts on top.