Mississippi Mud Cake

Directions

Make the Cake

1. Preheat oven to 350°F. Grease a 9x13-inch baking pan.

2. In a large bowl, mix together Crisco oil, sugar, and cocoa until well blended.

3. Add the eggs, one at a time, beating well after each addition.

4. Stir in flour and vanilla until just combined.

5. Fold in the chopped nuts.

6. Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

7. Immediately after removing from the oven, evenly distribute the marshmallows on top of the hot cake. Let them melt slightly.

Make the Icing

1. In a medium saucepan, melt butter over medium heat.

2. Stir in cocoa and evaporated milk; cook just until heated through.

3. Remove from heat and mix in vanilla. Gradually whisk in powdered sugar until smooth and pourable.

4. Stir in chopped nuts.

5. Pour warm icing over the marshmallow layer and spread gently to cover.

6. Allow the cake to cool and set before slicing.