Posted by: Schmitty 10-06-99 3:43 AM
Mississippi Mud Cookies
4 eggs
1 cup butter or margarine softened
2 cups sugar
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa
Dash salt
1 cup chopped pecans
1 jar (7 ounce) marshmallow creme
Frosting:
1/3 cup butter or margarine
1/2 cup unsweetened cocoa
1/3 cup milk
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
Preheat oven to 350° F and grease 13 x 9 inch baking pan - set aside.
In large mixer bowl with mixer at medium speed, beat eggs, butter or margarine, sugar and vanilla until light and fluffy; scraping sides of bowl occasionally.
Add flour, cocoa and salt; beat just until well blended.
Fold in pecans.
Spread batter evenly in pan and bake 40 to 45 minutes.
Remove from oven and immediately place dollops of marshmallow creme on cake; spread until smooth.
Let cool on wire rack for at least 1 hour before frosting (or chill until set about 30 minutes).
Frosting:
In medium saucepan, melt butter or margarine - stir in cocoa and cook 1 minute.
Remove from heat.
Add remaining frosting ingredients; stir until smooth.
Spread on top of marshmallow creme.
When frosting has cooled, cut into 1inch squares.