Mississippi Mud Cake

Another Cooking Light recipe! I use this one a lot!

1-cup sugar
1/3-cup stick butter, softened
3 large eggs
1-cup all-purpose flour
1/3 cup unsweetened cocoa
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped pecans
1 tsp. vanilla extract
Cooking spray
3 1/4 cup miniature marshmallows
Chocolate Glaze

Preheat oven to 325 degrees

Beat sugar and margarine at medium speed of a mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, and salt in a bowl stirring well with a whisk. Add to sugar mixture, beating a low speed until blended. Stir in pecans and vanilla.

Pour batter into a 9 x 13 pan coated with cooking spray. Bake at 325 for 16 minutes or just until set (do not bake until wooden pick tests clean, or cake will be over baked). Remove cake from oven; top with marshmallows. Bake 2 minutes or until marshmallows are soft. Remove from oven; immediately drizzle with warm Chocolate Glaze. Cool on wire rack.

Chocolate Glaze

2 cups powdered sugar
6 Tbls. unsweetened cocoa
1/4 cup fat-free milk
2 Tbls. stick butter
1 tsp. vanilla extract

Combine sugar and cocoa in a medium bowl. Combine with milk and butter in a 1 cup glass measure. Microwave on HIGH 1 minute. Add milk mixture and vanilla to sugar mixture, stirring with a wire whisk until blended.