powdered sugar, well sifted
1Cream butter; gradually add sugar, beating well.
2Add eggs, one at a time, beating well after each addition.
3Combine flour, baking powder, salt and cocoa; add to creamed mixture.
4Stir in vanilla and pecans.
5Spoon batter into a greased 13x9x2-inch glass baking pan; bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch.
6Remove cake from oven and cover top with marshmallows; return to oven for 2 minutes or until marshmallows are soft.
7Spread marshmallows over cake and immediately cover with chocolate frosting; let frosting harden before cutting the cake into squares - Yield: one 13x9 inch cake.
8FROSTING: Cream butter; add cocoa, mixing well.
9Gradually beat in powdered sugar, adding warm milk as necessary, until desired consistency; stir in vanilla.
10Spread immediately over warm marshmallows.
11Yield: enough for one 13x9 inch cake.
About Mississippi Mud Cake