Mississippi Mud Cake

Ingredients

• 0.5 cup butter 
• 3 tablespoons cocoa 
• 4 cups marshmallows miniature
• 0.3 cup milk 
• 2 cups pecans toasted chopped
• 16 ounce powdered sugar sifted
• 1 teaspoon vanilla extract 

Equipment

• sauce pan
• oven
• whisk
• wire rack
• aluminum foil

Directions

1. Spoon batter into 2 greased and floured aluminum foil-lined 9- x 9- x 2-inch square pans.
2. Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean.
3. Remove from oven; sprinkle each cake evenly with 2 cups miniature marshmallows and 1 cup pecans. Return to oven, and bake 5 more minutes or just until marshmallows begin to melt.
4. Remove from oven, and let cool on a wire rack.
5. Bring butter, milk, and cocoa to a boil in a large saucepan over medium heat, stirring until butter melts.
6. Remove from heat; whisk in powdered sugar and vanilla.
7. Drizzle evenly over cakes in pans.
8. Let cool completely.
9. Cut cakes into squares.