ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.htm

 

Mississippi Mud Cake

Ingredients
1 cup butter or margarine, softened
2 cups sugar
4 eggs
1-1/2 cups self-rising flour
1/2 cup baking cocoa
1 cup chopped pecans
1 jar (7 ounces) marshmallow creme

Frosting:
1/2 cup butter or margarine, softened
3-3/4 cups confectioners' sugar
3 tablespoons baking cocoa
1 tablespoon vanilla extract
4 to 5 tablespoons milk
1 cup chopped pecans

Directions
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
Combine flour and cocoa; gradually add to creamed mixture.
Fold in the pecans.
Transfer to a greased 13x9x2-inch baking pan and bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool for 3 minutes (cake will fall in the center).
Spoon the marshmallow cream over cake; carefully spread to cover top. Cool completely.
For frosting, in a mixing bowl, cream butter. Beat in confectioners' sugar, cocoa, vanilla and enough milk to achieve frosting consistency.
Fold in pecans.
Spread over marshmallow cream layer.
Store in refrigerator

YIELD 16-20 servings