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Ingredients

2 cups white sugar 2 cups all-purpose flour ½ teaspoon salt ½ cup unsalted butter ½ cup vegetable oil ½ cup cocoa powder ¼ cup water ½ cup buttermilk 2 eggs 2 teaspoons vanilla extract 1 teaspoon baking soda ½ cup unsalted butter, softened 6 tablespoons milk 3 tablespoons cocoa powder 1 (16 ounce) package confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans 1 (10.5 ounce) package miniature marshmallows

Nutrition Info

451.5 calories carbohydrate: 67.1 g cholesterol: 43.6 mg fat: 19.8 g fiber: 1.8 g protein: 3.5 g saturatedFat: 7.4 g servingSize: - sodium: 157.5 mg sugar: 51.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
Mix white sugar, flour, and salt together in a large bowl.
Combine 1/2 cup butter, vegetable oil, 1/2 cup cocoa powder, and water in a saucepan, bring to a boil and stir until smooth. Remove from heat and stir into flour mixture.
Beat buttermilk, eggs, 2 teaspoons vanilla extract, and baking soda together in a bowl, mix into chocolate mixture. Pour batter into prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 minutes. Cool slightly.
Combine 1/2 cup butter, milk, and 3 tablespoons cocoa powder in a saucepan, bring to a boil and remove from heat. Whisk in confectioners' sugar and 1 teaspoon vanilla extract. Fold in pecans.
Sprinkle marshmallows over slightly cooled cake, pour warm icing over marshmallows. Cool cake before serving.

20 servings

This is a delightful, delicious Mississippi mud cake.