1 c Shortening
1 1/2 c Sugar
4 Eggs
2 ts Vanilla
1 1/2 c All-purpose flour; sifted
1/3 c Cocoa
1/2 ts Salt
1 c Pecans; chopped
2 c Miniature marshmallows
Mississippi Mud Icing:
1 c Butter; melted
1/3 c Cocoa
1/2 c Evaporated milk
4 c Powdered sugar (1 lb);
- sifted
1 ts Vanilla
1/2 c Pecans; chopped
Preheat oven to 325°F. Grease and flour a 13x9x2" baking pan. Cream
shortening and sugar together in mixing bowl until light and
fluffy. Add eggs one at a time, beating well after each addition.
Blend in vanilla. Sift flour, cocoa, and salt together; add to
creamed mixture and blend thoroughly. Stir in pecans. Pour batter
into prepared pan. Bake for 35 to 40 minutes or until cake begins
to pull away from sides of pan and toothpick inserted in center
comes out clean. Remove pan from oven and sprinkle marshmallows
evenly over cake. Return to oven for 10 minutes or until
marshmallows are melted. Cool in pan on wire rack. Spread with
Mississippi Mud Icing. Chill before cutting into squares.
Mississippi Mud Icing:
Combine butter and cocoa in mixing bowl; add evaporated milk.
Gradually stir in sugar; beat until smooth. Stir in vanilla and
pecans; blend thoroughly.
