Mississippi Mud Cake

2 c. sugar
2 c. flour
1/2 t. salt
Bring to boil:
2 sticks butter
1 c. water
4 T. cocoa
1/2 c. sour cream
2 eggs
1 t. baking soda
1 jar marshmallow cream (marshmallow fluff)

Alternate boiled mixture to sour cream mixture into dry ingredients. Mix well. Pour into a greased and floured jelly roll pan or a 1" high cookie sheet. Bake for 20-25 minutes at 350°.

Immediately after cake comes out of oven pour marshmallow cream on top of cake. Let the cream sit for a minute then carefully spread to edges.



Bring to boil: 1 c. butter, 6 t. canned milk, 4 T. cocoa. Immediately add: 1 t. of vanilla, 1 box powdered sugar, and 1 c. of chopped pecans. Pour hot mixture over warm cake. Marble frosting and marshmallow together.