Wilmington Island Marsh Mud Cake

Recipe Ingredients

		Cake
1/2 cup	55g / 1.9oz	Cocoa
1 cup	198g / 7oz	Butter - (2 sticks) - melted, plus
		Extra butter for greasing pan
4		Eggs - beaten
1 1/2 cups	93g / 3.3oz	All-purpose flour
2 cups	396g / 13oz	Sugar
1/8 teaspoon	0.6ml	Fine salt
1 teaspoon	5ml	Vanilla extract
1 1/2 cups	219g / 7.7oz	Chopped pecans
		Frosting
1		Box light brown sugar - (16 oz)
1/3 cup	36g / 1.3oz	Cocoa
1/2 cup	99g / 3.5oz	Butter - (1 stick) - softened
1/2 cup	118ml	Milk - scalded
1 teaspoon	5ml	Pure vanilla extract
1		Miniature marshmallows - (10.5 oz)

Recipe Instructions

Preheat the oven to 350 degrees. Grease a 13- by 9- by 2-inch pan with butter.

In a large mixing bowl, stir together the cocoa and the melted butter. Add the eggs, flour, granulated sugar, salt, and vanilla. Beat well with a hand-held electric mixer. Add nuts, stirring with a rubber spatula. Pour batter into the prepared pan. Bake for 35 minutes.

While cake is baking, prepare the frosting. Beat the brown sugar and butter. Add the cocoa and beat. Stir in the scalded milk and vanilla together in a mixing bowl and beat with the hand-held mixer until smooth. Set aside.

Remove the cake from the oven, and pour the marshmallows over the cake while it is still hot. Pour the frosting over the marshmallows. Let cool slightly before cutting into pieces.

This recipe yields 16 to 20 servings.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1B08) - from the TV FOOD NETWORK

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