Mississippi Mud Cake

Ingredients:

1/4 cup butter, softened

1/2 cup sugar

1 egg

1/2 teaspoon vanilla extract

1/4 cup all-purpose flour

3 tablespoons cocoa

1/4 teaspoon salt

2 tablespoons chopped pecans

Frosting:

3 tablespoons butter

1 tablespoon plus 2 teaspoons milk

2 teaspoons cocoa

1 cup confectioners' sugar

1/8 teaspoon vanilla extract

1/3 cup marshmallow creme

2 tablespoons coarsely chopped pecans

Method:

Coat a 6-in. springform pan with cooking spray and dust with flour; set aside. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and salt; stir into creamed mixture just until blended. Stir in pecans. Spoon into a greased springform pan. Bake at 350° for 30-35 minutes. For frosting, in a small saucepan, combine the butter, milk and cocoa; bring to a boil. Remove from the heat; beat in the confectioners' sugar and vanilla. Place springform pan on a wire rack. Immediately spread marshmallow creme over hot cake. Drop 2 tablespoons of frosting over creme; cut through with a knife to swirl. Cool completely. Carefully run a knife around edge of pan to loosen; remove sides of pan. Spread remaining frosting over top and sides of cake. Serve Cool.