Paula Deen's Mississippi Mud Cake

This is a really sweet, delicious cake. The "cake" portion is like a very moist and tender brownie. The additional marshmallows and chocolate topping guarantee this to be a recipe everyone will enjoy! This cake received rave reviews from the Gardners.

Cake:

2 cups sugar

1/2 teaspoon salt

2 cups all-purpose flour

1 stick (1/2 cup) unsalted butter

1/2 cup vegetable oil

1/2 cup cocoa

2 eggs

1 teaspoon baking soda

1/2 cup buttermilk

2 teaspoons vanilla extract

1 bag miniature marshmallows

Icing:

1 stick (1/2 cup) unsalted butter, softened

3 tablespoons cocoa

6 tablespooons milk

1 lb confectioner's sugar

1 cup chopped pecans or walnuts

1 teaspoon vanilla extract

Preheat the oven to 350. Grease and flour a 13" x 9" baking pan.

Combine the sugar, salt, and flour in a large mixing bowl. Bring butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.

Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.

While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioner's sugar. Slowly mix in the nuts and the vanilla.

Take the cake from the oven, and when it cools a bit, cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.