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A classic Southern favorite, Mississippi Mud Cake is decadent and full of chocolate, from the cake to the fudgy frosting with melted marshmallows. Did you make mud pies when you were little? I remember playing in the yard with old butter cups, stirring dirt and water and whatever else would stick together to form perfect mud pies.
Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely. For frosting, in a small bowl, cream butter and confectioners’ sugar until light and fluffy, 5-7 minutes.
Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans. Transfer to a greased 13×9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top.
Melt the butter in a medium saucepan. Add the cocoa and stir. Remove from the heat. Pour butter mixture into a mixing bowl and add sugar and eggs. Mix until blended. Add the vanilla. Mix in the flour and salt. Stir in the pecans. Put batter into prepared pan and cook for 35 minutes or until done. Remove from oven and sprinkle with marshmallows.
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