Mississippi Mud Cake

A brownie-like base topped with marshmellow creme and a nutty chocolate frosting, this cake is great with a tall glass of milk.

• Ready In: 55 mins
• Serves: 16-20

Ingredients

• 1  cup butter, softened
• 2  cups sugar
• 4  eggs
• 1 1⁄2 cups self-rising flour
• 1⁄2 cup  baking cocoa
• 1  cup  chopped pecans
• 1 (7 ounce) jar marshmallow creme

• Frosting

• 1⁄2 cup butter, softened
• 3 3⁄4 cups confectioners' sugar
• 3  tablespoons  baking cocoa
• 1  tablespoon vanilla extract
• 5  tablespoons milk
• 1  cup  chopped pecans

Directions

1. In 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. Pour into a greased and floured 13 x 9 pan. Bake at 350 for 35 minutes or until a toothpick inserted near the center comes out clean. Coll for 3 minutes, cake will fall slightly in the center. Spoon marshmellow creme over cake, spreading to cover top. cool completely.
2. For frosting, in a mixing bowl, cream butter. Beat in confectioners sugar, cocoa, vanilla and milk. Fold in pecans. Spread over marshmellow creme layer. Keep refrigerated.