Cakes Chocolate: Mississippi Mud 07 by Recipe Cottage

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	Mississippi Mud 07

		Mississippi Mud Cake Servings: 16 to 20 servings 1 cup butter or margarine, softened 2 cups sugar 4 eggs 1 1/2 cups self-rising flour 1/2 cup baking cocoa 1 cup chopped pecans 1 jar (7 ounces) marshmallow creme 1/2 cup butter or margarine, softened 3 3/4 cups confectioners' sugar 3 tablespoons baking cocoa 1 tablespoon vanilla extract 4 to 5 tablespoons milk 1 cup chopped pecans In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture. Fold in the pecans. Transfer to a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 F for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely. For frosting, in a mixing bowl, cream butter. Beat in confectioners' sugar, cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.