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Mississippi Mud Cake

By Paula Deen
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 15

Ingredients

  • 2 cups sugar
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 2 sticks divided, 1 softened unsalted butter
  • 1/2 cup vegetable oil
  • 1/2 cup plus 3 tablespoons, divided cocoa
  • 1/4 cup water
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk
  • 3 teaspoons divided vanilla extract
  • 1 bag miniature marshmallows
  • 6 tablespoons milk
  • 1 (1 lb) box confectioner's sugar
  • 1 cup chopped (or walnuts) pecans

Directions

Preheat the oven to 350 °F. Grease and flour a 13 by 9-inch baking pan.

Combine the sugar, salt and flour in a large mixing bowl. Bring one stick butter, oil, 1/2 cup cocoa and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.

Beat together the eggs, baking soda, buttermilk and 2 teaspoons vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.

While the cake is baking, make the icing by melting 1 stick softened butter in the 3 tablespoons cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioner’s sugar. Slowly mix in the nuts and the 1 teaspoon vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.