Ingredients
20
20 servings
- •2 cups white sugar
- •2 cups all-purpose flour
- •½ teaspoon salt
- •½ cup unsalted butter
- •½ cup vegetable oil
- •½ cup cocoa powder
- •¼ cup water
- •½ cup buttermilk
- •2 eggs
- •2 teaspoons vanilla extract
- •1 teaspoon baking soda
- •½ cup unsalted butter, softened
- •6 tablespoons milk
- •3 tablespoons cocoa powder
- •1 (16 ounce) package confectioners' sugar
- •1 teaspoon vanilla extract
- •1 cup chopped pecans
- •1 (10.5 ounce) package miniature marshmallows
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Mix white sugar, flour, and salt together in a large bowl.
- Combine 1/2 cup butter, vegetable oil, 1/2 cup cocoa powder, and water in a saucepan; bring to a boil and stir until smooth. Remove from heat and stir into flour mixture.
- Beat buttermilk, eggs, 2 teaspoons vanilla extract, and baking soda together in a bowl; mix into chocolate mixture. Pour batter into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 minutes. Cool slightly.
- Combine 1/2 cup butter, milk, and 3 tablespoons cocoa powder in a saucepan; bring to a boil and remove from heat. Whisk in confectioners' sugar and 1 teaspoon vanilla extract. Fold in pecans.
- Sprinkle marshmallows over slightly cooled cake; pour warm icing over marshmallows. Cool cake before serving.
Nutritional Facts
Per 20 servings
- Calories: 452
- Carbohydrate: 67g
- Fat: 20g
- Fiber: 2g
- Protein: 4g
- Sugar: 51g
Related Recipes
Mississippi Mud Cake I
Mississippi Mud Cake
Mississippi Mud Cake III
Microwave Mississippi Mud Cake II
Mississippi Tea Cakes
Texas Sheet Cake
Mississippi Mud Cheesecake
Texas Sheet Cake I
Texas Sheet Cake VI
Texas Sheet Cake III
Mississippi Mud Cookies
