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Mud Cake

Priscilla Prescott of Forest City, North Carolina promises, “This rich cake is ideal for special occasions.”

6 ServingsPrep: 30 min. Bake: 30 min. + cooling

Ingredients

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

Directions

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 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.

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Mud Cake (continued)

Directions (continued)

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.

Nutrition Facts: 1 slice equals 416 calories, 21 g fat (10 g saturated fat), 78 mg cholesterol, 327 mg sodium, 57 g carbohydrate, 1 g fiber, 3 g protein.