Mississippi Mud Cake

by Katie of:

For the cake:
1 c. chopped pecans or walnuts
1 c. butter
1/2 bag of semi-sweet chocolate chips (4 oz.)
2 c. sugar
1/1/2 c. flour
1/2 c. unsweetened cocoa
4 eggs
1 t. vanilla
1/2 t. salt
1 bag mini-marshmallows (10.5 oz.)

For the frosting:
1/2 c. butter
1/3 c. unsweetened cocoa
1/3 c. milk
1 large bag powdered sugar (16 oz)
1 t. vanilla

For the cake:  Preheat oven to 350º.  Toast pecans on baking sheet in single layer for 7 minutes. In heat safe bowl, microwave butter and chocolate chips 1 minute, stir and continue microwaving at 30 second intervals until chocolate is all melted and stirs easily. Whisk in next 6 ingredients and spread onto a greased 15x10x1 inch jellyroll pan.  Bake for 15 minutes (still at 350º).  Remove and sprinkle with marshmallows evenly.  Bake for 8 more minutes or until tops of marshmallows are golden brown.  Remove from oven.

For the frosting:  In a medium saucepan over medium heat, stir together butter, cocoa and milk until butter melts completely.  Remove from heat and stir in powdered sugar and vanilla.  Beat with hand mixer until smooth then drizzle over cake.  Sprinkle with nuts and let cool 20 minutes before slicing into squares.