Recipe: Rosie's Marshmallow Mud Squares (Rosie O'Donnell)

ROSIE'S MARSHMALLOW MUD SQUARES

FOR THE CAKE:
2 cups sugar
1 cup shortening
4 eggs
3 teaspoons vanilla
1 1/2 cups flour
1/3 cup and 1/2 cup unsweetened cocoa powder, divided use
1/3 teaspoon salt
1 (6 1/2-ounce) bag mini marshmallows
FOR THE FROSTING:
2 sticks (1 cup) butter, room temperature
1 box powdered sugar
1 teaspoon vanilla
1/2 cup evaporated milk

Preheat the oven to 300 degrees F. Grease and flour a 13x9-inch baking pan.

In the bowl of an electric mixer, add sugar and shortening and cream together. Add eggs and vanilla and beat 30 seconds; set aside.

In a separate bowl, sift the flour, 1/3 cup cocoa powder and salt together. Add to the mixture and beat until well combined. Pour the mixture into prepared pan.

Bake for 35 minutes. Remove pan from the oven and let cool for a few minutes.

Spread the marshmallows on top of the cake and return the pan to the oven for 5 more minutes. Remove the pan from the oven and cool for a few minutes.

TO MAKE THE FROSTING:
In the bowl of an electric mixer, beat together the butter, the remaining 1/2 cup cocoa powder, powdered sugar and vanilla. Slowly add the milk.

Evenly apply the frosting. Allow this to stand about 2 hours before cutting into squares.

Note: If the marshmallows are too hot, the frosting will sink right through. The frosting should be the top layer. It will darken once it hits the heat of the cake.

Source: Rosie O'Donnell