This recipe is the 'original' Mississippi Mud Cake, and I've been making it for well over 30 years. Some of you may have tried it, and some may have tried variations.

• 2 sticks (1/2 lb or 1 cup) real butter
• 1/2 cup cocoa powder
• 4 large eggs, lightly beaten
• 2 cups sugar
• 1 1/2 cups all-purpose flour
• 1 cup finely chopped pecans
• pinch of salt
• 2 tsp vanilla flavoring
• 3 cups mini-marshmallows

1. Melt butter and add cocoa.
2. Cool and add sugar, eggs, and vanilla. Mix thoroughly.
3. Add flour and salt slowly to mixure.
4. Mix well and pour into 9x13x2 baking pan, which has been lightly greased.
5. Bake at 350° for 30-35 minutes, or until done (but moist) in center.
6. While hot, put marshmallows on top. Return to oven for 5 minutes.

Icing:

• 1 box (1 lb) confectioner's sugar
• 1/4 cup cocoa powder
• 1/2 cup whole milk
• 1/2 stick (1/2 cup) real butter, softened, not melted
• 1/2 cup finely chopped pecans

1. Mix cocoa with confectioner's sugar, then add butter.
2. Beat, and add milk. Mix until smooth.
3. Add pecans and spread on hot cake. Cut into squares when cool.

(Cotton)