Perfect Mississippi Mud Cake

Ingredients

• 2 cups white sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1/2 cup vegetable oil
• 1/2 cup cocoa powder
• 1/4 cup water
• 1/2 cup buttermilk
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• Icing:
• 1/2 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

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-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.