Mississippi Mud Cake
By Paula DeenJUMP TO RECIPE
- 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
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.