2 c. sugar
1 c. shortening
4 eggs, beaten
1 1/2 c. flour
1/3 c. cocoa
3 tsp. vanilla
1 c. chopped nuts
1 pkg. miniature marshmallows
1/2 tsp. salt

Cream sugar and shortening. Add eggs. Sift flour, cocoa and salt together. Add to mix. Add vanilla and nuts. Pour into greased and floured 13 x 9 pan. Bake at 300 degrees for 35 minutes. Take out of oven, spread marshmallows evenly over top. Return to oven for 5 minutes. Take out and cool. Spread with frosting below:

MISSISSIPPI MUD FROSTING:

2 sticks butter
1/2 c. cocoa
1 box powdered sugar
1/2 c. evaporated milk
1 tsp. vanilla
1 c. chopped nuts

Melt butter. Mix cocoa and butter in large bowl. Add the remaining ingredients and mix well. Spread over cooled cake.