Mississippi Mud Cake

1 c. chopped pecans
10 oz. bag miniature marshmallows*
Buttercream frosting (recipe below)
1/3 c. cocoa
3 eggs
3/4 c. SR flour
1 t. vanilla
1 stick butter, softened
1 c. sugar

Heat oven to 350 degrees. Spray 9x13 pan. Beat butter, sugar and vanilla until creamy. Add eggs, one at a time, beating well after each. Stir in flour and cocoa. Blend into butter mixture. Stir in pecans. Spread in pan. Bake 18 minutes or until top springs back when touched in center. * While cake is baking, prepare frosting:

6 T. butter, softened
2 2/3 c. confectioners sugar
1/2 c. cocoa
1/3-1/2 c. milk
1 t. vanilla

Beat butter. Blend in confectioners sugar and cocoa a little at a time, alternating with milk. Beat to spreading consistency. Blend in vanilla,

*When cake is done baking, immediately place marshmallows on top (may not take the whole bag). Place back in oven for 3 minutes or until marshmallows are soft. Gently spread marshmallows over cake.

Immediately spread frosting over marshmallow layer. Cool thoroughly before cutting into squares. Makes 12-15 servings.

**May substitute one jar of marshmallow cream instead of using marshmallows, if desired.