Mississippi Mud Cake

Mississippi Mud Cake 1 cup of melted butter (or 1 stick of butter and 1 stick of margarine) 2 cups sugar 1/2 cup unsweetened cocoa 4 large eggs (lightly beaten) 1 teaspoon vanilla extract 1/8 teaspoon salt 1 1/2 cups all-purpose flour 1 1/2 cups coarsely chopped pecans, toasted 1 (10.5-ounce) bag miniature marshmallows Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting (see recipe and instructions below) over warm cake. TIP: Let these cool completely before cutting into squares! Chocolate Frosting Recipe & Directions: 1 (16 oz) package powdered sugar, sifted 1/2 c. milk 1/4 c. butter, softened 1/3 c. unsweetened cocoa Beat all ingredients together with an electric mixer until smooth