Mississippi Mud Cake          makes 15 servings

 The women of Huffman United Methodist Church in Birmingham used this recipe for the church’s 125th anniversary celebration.  Of the 100 cakes made, there wasn’t any left!

1 cup butter, melted                  2 cups sugar                 ½ cup unsweetened cocoa

4eggs lightly beaten                   1 teaspoon vanilla         1/8 teaspoon salt

1 ½ cup cups flour

10 oz  miniature marshmallows              1 ½  coarsely chopped pecans, toasted

Whisk together melted butter, sugar, cocoa, eggs vanilla and salt in large bowl.  Stir in flour and chopped pecans.  Pour batter into a greased and floured 15 x 10 inch roll pan. Bake at 350 F for 20 – 25 minutes.  Remove from oven;  top warm cake evenly with marshmallows.  Return to oven, and bake 5 minutes.  Drizzle Chocolate Frosting over warm cake.  Cool completely.

Frosting 1 (16 oz package powdered sugar, sifted                     2/3 cup milk

            1/3 cup unsweetened cocoa                                          ¼ cup butter, softened

Beat all ingredients at medium speed with an electric until smooth.

NOTE 2 (19.5 oz) packages brownie mix, prepared according to package directions, and may be substituted for the first seven ingredients.  Stir in chopped pecans.  Bake at 350 F for 30 minutes.  Proceed with marshmallows and frosting as directed.