For the cake:
1 cup of softened unsalted butter
1 1/2 cups of granulated sugar
1 1/2 cups of all-purpose flour
1/2 cup of cocoa powder
4 large eggs
2 teaspoons of vanilla extract
1 cup of chopped pecans
4 cups of mini marshmallows
For the icing:
16 ounces of confectioners sugar
1/2 cup of whole milk
1/2 cup of cocoa powder
1/4 cup of softened unsalted butter
Preheat your oven to 350 degrees Fahrenheit.
In a mixing bowl, cream together the butter and sugar until smooth.
Add the flour, cocoa powder, eggs, and vanilla extract to the bowl, and mix until well combined.
Gently fold in the chopped pecans.
Spread the batter evenly in a greased 9x13 baking dish.
Bake for about 25 minutes, or until the cake is fully cooked.
Immediately after removing from the oven, sprinkle the mini marshmallows over the top of the cake and let them melt.
Once melted, spread the marshmallows evenly over the cake.
In a separate bowl, whisk together the confectioners sugar, milk, cocoa powder, and softened butter until smooth.
Spread the icing over the cooled cake.
Serve and enjoy the decadent flavors of Mississippi Mud Cake!
