Mississippi Mud Cake

1 cup butter or margarine, softened
2 cups sugar
4 eggs
1-1/2 cups self-rising flour*
1/2 cup baking cocoa
1 cup chopped pecans
1 jar (7 ounces) marshmallow creme

FROSTING:
1/2 cup butter or margarine, softened
3-3/4 cups confectioners’ sugar
3 tablespoons baking cocoa
1 tablespoon vanilla extract
4 to 5 tablespoons milk
1 cup chopped pecans

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating
well after each addition. Combine flour and cocoa; gradually add to creamed
mixture. Fold in the pecans.

Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for
35-40 minutes or until a toothpick inserted near the center comes out clean.

Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow
creme over cake; carefully spread to cover top. Cool completely.

For frosting, in a mixing bowl, cream butter. Beat in confectioners’ sugar,
cocoa, vanilla and enough milk to achieve frosting consistency. Fold in
pecans. Spread over marshmallow creme layer. Store in the refrigerator.

Yield: 16-20 servings.

Editor’s Note: As a substitute for self-rising flour, place 3/4 teaspoon
baking powder and 1/4 teaspoon salt in a 1/2 cup measuring cup. Add
all-purpose flour to measure 1/2 cup.