Pecan Mississippi Mud Cake

• CAKE
• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 3 tablespoons baking cocoa
• 1/4 teaspoon salt
• 2 tablespoons chopped pecans
• FROSTING
• 3 tablespoons butter
• 1 tablespoon 2% low-fat milk
• 2 teaspoons 2% low-fat milk
• 2 teaspoons baking cocoa
• 1 cup confectioners' sugar
• 1/8 teaspoon vanilla extract
• 1/3 cup marshmallow creme
• 2 tablespoons pecans, coarsely chopped

1. CAKE:
2. Heat oven to 350.
3. Coat a 6 inch springform pan with nonstick cooking spray and dust with flour; set aside.
4. In a small mixing bowl, cream butter and sugar. Beat in egg and vanilla.
5. Combine the flour, cocoa and salt; stir into creamed mixture just until blended.
6. Stir in pecans.
7. Transfer to prepared pan.
8. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.
9. FROSTING:
10. In a small saucepan, combine the butter, milk and cocoa; bring to a boil.
11. Remove from the heat; beat in the confectioners' sugar and vanilla.
12. Place springform pan on a wire rack.
13. Immediately spread marshmallow creme over hot cake.
14. Drop 2 tbsp of frosting over creme; cut through with a knife to swirl.
15. Cool completely.
16. Carefully run a knife around edge of pan to loosen; remove sides of pan.
17. Spread remaining frosting over top and sides of cake.
18. Sprinkle pecans on top.

cake, butter, sugar, egg, vanilla extract, flour, baking cocoa, salt, pecans, frosting, butter, milk, milk, baking cocoa, sugar, vanilla, marshmallow creme, pecans

Taken from www.food.com/recipe/pecan-mississippi-mud-cake-467837 (may not work)