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Paula Deen Mississippi Mud Cake




Source of Recipe


RC/Paula Deen


List of Ingredients




2 cups sugar
1/2 teaspoon salt
#2 cups all-purpose flour
# 1 stick unsalted butter
# 1/2 cup vegetable oil
# 1/2 cup cocoa
# 2 eggs
# 1 teaspoon baking soda
# 1/2 cup buttermilk
# 2 teaspoons vanilla extract
# 1 bag miniature marshmallows

Icing
# 1 stick unsalted butter, softened
# 3 tablespoons cocoa
# 6 tablespoons milk
# 1 one-pound box confectioner's sugar
# 1 cup chopped pecans or walnuts
# 1 teaspoon vanilla extract



Recipe



Preheat the oven to 350° F. Grease and flour a 13" x 9" baking pan.

Combine the sugar, salt, and flour in a large mixing bowl. Bring butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.

Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.

While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioner's sugar. Slowly mix in the nuts and the vanilla.

Take the cake from the oven, and when it cools a bit, cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.