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.