Name: Mississippi Mud Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 20 servings
Ingredients: 1 cup butter, softened; 2 cups sugar; 4 large eggs, room temperature; 1-1/2 cups self-rising flour; 1/2 cup baking cocoa; 1 cup chopped pecans; 1 jar (7 ounces) marshmallow creme; FROSTING:; 1/2 cup butter, softened; 3-3/4 cups confectioners' sugar; 3 tablespoons baking cocoa; 1 tablespoon vanilla extract; 4 to 5 tablespoons 2% milk; 1 cup chopped pecans

This cake features a fudgy brownielike base topped with marshmallow creme and a nutty frosting. Serve big slices with glasses of cold milk or steaming mugs of coffee. —Tammi Simpson, Greensburg, Kentucky

Ingredients

1 cup butter, softened

2 cups sugar

4 large eggs, room temperature

1-1/2 cups self-rising flour

1/2 cup baking cocoa

1 cup chopped pecans

1 jar (7 ounces) marshmallow creme

FROSTING:

1/2 cup butter, softened

3-3/4 cups confectioners' sugar

3 tablespoons baking cocoa

1 tablespoon vanilla extract

4 to 5 tablespoons 2% milk

1 cup chopped pecans

Instructions

1 In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans.

2 Transfer to a greased 13x9-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. Cool completely.

3 For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.