Last night we received the sad news that our beloved prophet, President Gordon B. Hinckley, passed away. It's hard to believe that the prophet that we've known and loved for so long won't be speaking at conference any more. We're so happy though that he is able to be reunited with his sweet heart, Sister Hinckley. We're grateful for the many many years that President Hinckley served in the church. His testimony was such a strength to our own. We'll miss him very much!

I haven't really had anything to post lately so I decided to post this delicious cake recipe. It's been a big hit every time I've made it! You can use a brownie mix and then add the marshmallows, toasted pecans and frosting and it's really just as good!

Georgia Mud Cake
1 cup chopped pecans
1 cup butter
4 oz. semisweet chocolate, chopped
2 cups sugar
11/2 cups all-purpose flour
½ cup unsweetened cocoa
4 large eggs
1 tsp. vanilla extract
¾ tsp. salt
1 (10.5-oz.) bag miniature marshmallows
chocolate frosting
1. Place pecans in a single layer on baking sheet.
2. Bake at 350 degrees for 8 to 10 minutes or
until toasted.
3. Microwave 1 cup butter and semi-sweet chocolate
in a large microwave-safe glass bowl at HIGH 1 minute
or until melted and smooth, stirring every 30 seconds.
4. Whisk sugar and next 5 ingredients then add to the
chocolate mixture. Pour batter into a greased 15 x 10 x 1
inch jelly roll pan.
5. Bake at 350 degrees for 20 minutes. Remove from
oven, and sprinkle evenly with miniature marshmallows;
bake 8-10 more minutes or until golden brown. Drizzle
warm cake with Chocolate frosting, and sprinkle evenly
with toasted pecans.

Chocolate Frosting
½ cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 (16-oz.) package powdered sugar
1 tsp. vanilla extract
1. Stir together first 3 ingredients in a medium saucepan over
medium heat until butter is melted. Cook, stirring constantly,
two minutes or until slightly thickened; remove from heat.
Beat in powdered sugar and 1 tsp. vanilla at medium-high speed
with an electric mixer until smooth.