1 c. butter
2 c. sugar
4 eggs
1 tsp. vanilla
1 1/2 c. all-purpose flour
2 c. unsalted, chopped peanuts
1/4 tsp. salt
1 (10 oz.) pkg. miniature marshmallows

Cream together butter in the large bowl of an electric mixer. Add eggs one at a time. Sift together flour, salt and cocoa. Slowly add to batter. Add peanuts. Bake for 30 minutes in 9 x 3 x 3 inch pan at 350 degrees. While cake is fresh from the oven and still warm, top with marshmallows. Ice with Georgia Mud Frosting.

GEORGIA MUD FROSTING:

1 (16 oz.) bx. powdered sugar
1/2 c. cocoa
1/4 tsp. salt
1/4 c. butter, melted
1/2 c. milk
1/4 c. crunchy peanut butter
1 tsp. vanilla

Sift together sugar, cocoa and salt. Pour warm butter and milk over dry ingredients. With an electric mixer, beat until dry ingredients are moistened. Add remaining ingredients; continue beating until frosting is smooth. Pour the icing over cake while it is still warm from the oven. Allow cake to cook; cut into squares and serve. Makes 24 squares.