Mississippi Mud Cake

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs, room temperature
• 1-1/2 cups self-rising flour
• 1/2 cup baking cocoa
• 1 cup chopped pecans
• 1 jar (7 ounces) marshmallow creme
• 1/2 cup butter, softened
• 3-3/4 cups confectioners' sugar
• 3 tablespoons baking cocoa
• 1 tablespoon vanilla extract
• 4 to 5 tablespoons 2% milk
• 1 cup chopped pecans

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans.
2. Transfer to a greased
3. . Bake at 350u0b0 until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely.
4. For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.

butter, sugar, eggs, flour, baking cocoa, pecans, marshmallow creme, butter, sugar, baking cocoa, vanilla, milk, pecans

Taken from www.tasteofhome.com/recipes/mississippi-mud-cake/ (may not work)