PAULA DEEN'S MISSISSIPPI MUD CAKE

FOR THE CAKE:
2 cups white granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter
1/2 cup vegetable oil
1/2 cup unsweetened cocoa powder
1/4 cup water
2 eggs
1/2 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon baking soda
FOR THE ICING:
1 stick (1/2 cup) unsalted butter, softened
3 tablespoons unsweetened cocoa powder
6 tablespoons milk
1 one-pound box confectioner's sugar
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract
1 bag miniature marshmallows (for topping)

TO MAKE THE CAKE:
Preheat the oven to 350 degrees F. Grease and flour a 13x9-inch baking pan.

Combine the granulated sugar, flour, and salt in a large mixing bowl; set aside.

Bring 1/2 cup butter, oil, 1/2 cup cocoa powder, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.

Beat together the eggs, buttermilk, 2 teaspoons vanilla, and baking soda. Add to the chocolate mixture, mix well, and pour into the prepared pan.

Bake for 25 minutes.

TO MAKE THE ICING:
While the cake is baking, make the icing by melting the 1/2 cup butter with 3 tablespoons cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioner's sugar. Slowly mix in the nuts and the 1 teaspoon vanilla.

Take the cake from the oven, and when it cools a bit, cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.

Adapted from source: It Ain't All About the Cookin by Paula Deen