mississippi mud cake
the other day, mark and richard and I went out on an all-day second-hand store binge, looking for "art supplies" - we have big art ideas and need materials.  in a pretty funky store over by the cow palace, I found a book I needed - the southern heritage cakes cookbook, published by southern living magazine.  it's a book crammed full of unapologetically lavish yet homey cakes.  there are so many recipes I want to make right away.  you have to start somewhere, so I made us a mississippi mud cake.  it's a half-inch-thick layer of brownie-like chocolate cake, topped by a thick layer of marshmallow, topped by a thin layer of wonderful chocolate frosting.  too much, right?  oh no no no.  the first night, we ate it probably too warm, but we couldn't wait anymore.  it was a slumping mudslide of warm, chocolate delight.  the subsequent evenings, thoroughly cooled, the cake behaves much better on the plate and is quite yummy.  but that first night - that's the one we'll remember.

cake:
1/2 cup butter, softened
1 cup sugar
3 eggs
3/4 cup flour
1/2 teaspoon baking powder
dash of salt
1/3 cup unsweetened cocoa
1 teaspoon vanilla
1 cup chopped pecans (we didn't use these - gilding the lily)

10 oz marshmallows

chocolate frosting (recipe below)

make the cake:  cream butter, gradually add sugar, beating well.  add eggs, one at a time, beating well after each.  beat in vanilla.  combine flour, baking powder, salt and cocoa, and add to creamed mixture.  stir in the nuts if you use them.  spoon batter into a greased 13 x 9 glass baking pan.  bake at 325 for 18 minutes.
remove cake from oven and immediately cover top with marshmallows.  put back into oven for 4 minutes, or til marshmallows are soft.  remove cake from oven and spread the marshmallows over the top to completely cover, then immediately top with the chocolate frosting (below).  let frosting harden before cutting cake (if you can!).

chocolate frosting:
1/4 cup butter
6 tablespoons unsweetened cocoa
1/4 cup plus 3 tablespoons warm milk
1 teaspoon vanilla
3-1/2 to 4 cups sifted powdered sugar

cream butter; add cocoa, mixing well.  beat in the warm milk and vanilla.  beat in the powdered sugar, and continue beating til spreading consistency.  spread immediately over warm squishy marshmallows.