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

Cream sugar and shortening. Beat in eggs by hand. Sift flour, cocoa and salt together. Add to creamed mixture. Add vanilla and nuts. Pour into a greased and floured oblong cake pan. Bake for 25 minutes in 300 degree oven. Sprinkle cake with rows of marshmallows. Increase oven to 350 degrees and bake for 10 minutes longer. Cool cake completely before icing.

MISSISSIPPI MUD FROSTING:

1 box powdered sugar
1 stick butter, melted
1/4 c. milk
1/3 c. cocoa
1 tsp. vanilla

Sift powdered sugar and cocoa. Add melted butter, milk and vanilla. Stir in nuts and spread on cake.