Mississippi Mud Cake

Mississippi Mud Cake (Adapted from CL)

For the cake

3/4 cup boiling water
1/2 cup natural cocoa powder
8 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 cup all-purpose flour
1/3 cup whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
3 1/2 cups miniature marshmallows

For the frosting

1/4 cup Dutch-process cocoa
1/4 cup evaporated milk
3 tablespoons butter, melted
1/8 teaspoon salt
2 cups confectioners' sugar
1 teaspoon vanilla

To make the cake

Preheat oven to 350

In a medium bowl, stir together 3/4 cup boiling water and cocoa until well blended - set aside and let cool.

In a large mixing bowl, beat together butter, sugar and vanilla until well blended. Beat in the cooled cocoa mixture. Add the eggs, one at a time, beating until combined.

In a medium bowl, whisk together flours, baking soda and salt. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Scoop batter into a 9 x 13" baking pan lightly coated with nonstick spray - spread the mixture evenly with a small off-set spatula. Bake until the top springs back when lightly touched in the center or a toothpick placed in the center comes out mostly clean - about 18-22 minutes. Remove and scatter the top with the marshmallows. Place back in the oven until the marshmallows have softened, about 2-3 minutes. Remove and place pan on a wire rack.

To make the frosting

In a medium saucepan, add cocoa, evaporated milk, melted butter and salt over medium heat. Cook, stirring oven, for 4 minutes. Stir in confectioners' sugar and vanilla - cook about 2 more minutes, stirring constantly. Immediately drizzle frosting over cake. Let cool completely before cutting into squares.

Makes 15 servings.

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