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Mississippi Mud Cake

1/4 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
3 tablespoons baking cocoa
1/4 teaspoon salt
2 tablespoons chopped pecans
FROSTING:
3 tablespoons butter
1 tablespoon plus 2 teaspoons 2% milk
2 teaspoons baking cocoa
1 cup confectioners' sugar
1/8 teaspoon vanilla extract
1/3 cup marshmallow creme
2 tablespoons coarsely chopped pecans

Coat a 6-in. springform pan with cooking spray and dust with flour; set aside. In
a small bowl, cream butter and sugar until light and fluffy. Beat in egg and
vanilla. Combine the flour, cocoa and salt; stir into creamed mixture just until

Printed from tasteofhome.com Nov 19, 2008

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Mississippi Mud Cake cont.

blended. Stir in pecans. Transfer to prepared pan. Bake at 350° for 30-35
minutes or until a toothpick inserted near the center comes out clean. For
frosting, in a small saucepan, combine the butter, milk and cocoa; bring to a
boil. Remove from the heat; beat in the confectioners' sugar and vanilla.
Place springform pan on a wire rack. Immediately spread marshmallow creme over
hot cake. Drop 2 tablespoons of frosting over creme; cut through with a knife to
swirl. Cool completely. Carefully run a knife around edge of pan to loosen;
remove sides of pan. Spread remaining frosting over top and sides of cake.
Sprinkle with pecans.

Yield: 6 servings.