Mississippi Mud Cake
(Also called Fudge Dream Bars)

2 sticks butter
1/2 cup cocoa
2 cups sugar
4 eggs, beaten
1-1/2 cups flour
pinch of salt
1-1/2 cups chopped pecans
1 tsp. vanilla
1/2 lb. miniature marshmallows

Melt butter and cocoa together over low heat. Remove from heat and
cool slightly. Stir in sugar and beaten eggs. Mix well; add flour,
salt, nuts, and vanilla. Mix well. Spoon batter into greased 13 x 9
x 2-inch pan and bake at 350 degrees for 30-35 minutes, or just
until toothpick inserted in center of cake comes out clean. Do not
overbake. Take out of oven and place miniature marshmallows over top
of cake. Return to oven until marshmallows melt slightly and spread
together. Cool and top with frosting.

Frosting:
1 stick butter
1/3 cup cocoa
4-5 tablespoons milk
1 box powdered sugar
1 tsp. vanilla

Melt butter and cocoa over low heat. Mix well. Beat in powdered
sugar, adding milk gradually until easy to spread. Spread on cooled
cake on top of marshmallows. Top with more chopped pecans if
desired. Cool and cut into squares.
Yield: 2-3 dozen