Mississippi River Mud Cake

• 1/2 c. butter or margarine, softened
• 1 c. sugar
• 3 eggs
• 3/4 c. unsifted all-purpose flour
• 1/3 c. cocoa
• 1/2 tsp. baking powder
• dash of salt
• 1 tsp. vanilla
• 1 c. chopped pecans
• 1 (10 1/2 oz.) pkg. miniature marshmallows

1. Cream butter or margarine and sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Combine flour, cocoa, baking powder and salt.
4. Add to creamed mixture.
5. Stir in vanilla and nuts.
6. Spoon batter into greased 13 x 9 x 2-inch baking pan.
7. Bake at 350u0b0 for 15 to 18 minutes or until top is barely soft to touch. Remove cake from oven and cover top with marshmallows.
8. Return to oven for 2 to 3 minutes or until marshmallows are soft.
9. Spread marshmallows over cake and immediately cover with chocolate frosting.
10. Cool thoroughly before cutting cake into squares. Makes 12 average size or 24 small servings.

butter, sugar, eggs, flour, cocoa, baking powder, salt, vanilla, pecans, marshmallows

Taken from www.cookbooks.com/Recipe-Details.aspx?id=606292 (may not work)