Pecan Mississippi Mud Cake - cooking recipe

Ingredients

CAKE
1/4 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
3 tablespoons baking cocoa
1/4 teaspoon salt
2 tablespoons chopped pecans
FROSTING
3 tablespoons butter
1 tablespoon 2% low-fat milk
2 teaspoons 2% low-fat milk
2 teaspoons baking cocoa
1 cup confectioners' sugar
1/8 teaspoon vanilla extract
1/3 cup marshmallow creme
2 tablespoons pecans, coarsely chopped

Preparation

CAKE:
Heat oven to 350.
Coat a 6 inch springform pan with nonstick cooking spray and dust with flour; set aside.
In a small mixing bowl, cream butter and sugar. Beat in egg and vanilla.
Combine the flour, cocoa and salt; stir into creamed mixture just until blended.
Stir in pecans.
Transfer to prepared pan.
Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.
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 tbsp 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.
Sprinkle pecans on top.