2 c. sugar
1 c. Crisco
4 eggs
1/2 tsp. salt
1/3 c. cocoa
1 1/2 c. sifted flour
2 tsp. vanilla
1 c. chopped nuts
2 c. miniature marshmallows

Cream sugar and shortening until fluffy and light. Add eggs, beat at low speed until well blended. Combine salt, cocoa, and flour in separate bowl. Add to creamy mixture and blend well. Stir in vanilla and nuts. Pour into a 13 x 9 x 2 inch greased and floured baking pan. Bake 35 to 40 minutes at 325 degrees. When toothpick inserted in center comes out clean, cake is done. Remove from oven and sprinkle marshmallows evenly on top. Return to oven for 5 minutes or until marshmallows are melted. Cool in pan and frost.

MISSISSIPPI MUD FROSTING:

4 1/2 c. (16 oz.) powdered sugar
1/3 c. cocoa
1 c. melted butter
1/2 c. evaporated milk or half & half
1 tsp. vanilla
1/2 c. chopped nuts

Combine sugar and cocoa in small mixing bowl. Add butter and blend well. Add milk and vanilla. Beat with electric mixer until smooth. Stir in nuts.