Brandee's Mississippi Mud Cake
2 sticks butter softened
1 1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 cup flour
2 teaspoon baking powder
1/3 cup cocoa
1 teaspoon salt
1 cup walnuts (I use the ice cream nut topping. It's chopped really fine, works really well!)
1 jar Jet Puff Marshmallow fluff
2 handfuls of mini marshmallows
In a large bowl sift together flour, cocoa and baking powder. Stir in salt. Set aside. Cream together butter and sugars. Add the extracts. Add eggs one at a time. Slowly incorporate the flour/cocoa mixture. Fold in the nuts.
Spread batter into a greased 13x9x2 baking pan. Cook for 35 minutes in a preheated 350 degree oven. (Or until the cake is set.)
Remove from the oven and let cool until for ten minutes. Spread one small container of marshmallow fluff over the cake and sprinkle 2 handfuls of mini marshmallows evenly over the cake (see what I mean about approximating?).
Return the cake to the oven and bake for 10 minutes (or until the marshmallow melts and toasts lightly.
Let cake cool completely.
1 stick butter softened to room temperature
3 cups of powdered sugar
1/3 cup of cocoa
1 teaspoon of vanilla
1/2 cup evaporated milk
1 cup chopped pecans
Cream butter, sugar, cocoa, vanilla and milk together. Beat until smooth and creamy. Takes a few minutes. Stir in chopped pecans. Top the cooled cake with the frosting.