PAULA DEEN'S MISSISSIPPI MUD CAKE

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

Preheat the oven to 350 degrees F. Grease and flour a 13x9-inch baking pan.

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

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

Bake for 25 minutes.

While the cake is baking, make the icing by melting the softened butter in the 3 tablespoons cocoa powder 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 remaining 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.

Source: Paula Deen: It Ain't All About the Cookin'