Mississippi Mud Cake

Ingredients

• Cake:
• 1/3 cup margarine, softened
• 1 cup sugar
• 3 eggs
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1 teaspoon vanilla extract
• Vegetable cooking spray
• Chocolate Glaze
• 3 1/4 cups miniature marshmallows

Glaze:

• 2 cups sifted powdered sugar
• 6 tablespoons unsweetened cocoa
• 1/4 cup skim milk
• 2 tablespoons margarine
• 1 teaspoon vanilla extract

Directions

Preheat oven to 325
Cake:
Cream margarine, and gradually add sugar, beating at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; stir well. Add to creamed mixture, beating at low speed until blended.
Stir in pecans and vanilla. Pour batter into a 13 x 9-inch baking dish coated with cooking spray. Bake for 16 minutes or just until set (not until toothpick tests clean, or cake will be over baked). While cake bakes, prepare Chocolate Glaze; set aside.
Remove cake from oven; top with marshmallows. Bake 2 minutes or until marshmallows are soft. Remove from oven; drizzle with Chocolate Glaze, and let cool.
Glaze:
Combine sugar and cocoa in a bowl; stir. Combine milk and margarine in a 1-cup glass measure. Microwave at HIGH 1 minute. Add milk mixture and vanilla to sugar mixture; beat at low speed of a mixer until blended. Yield: 1 cup