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

Cream sugar and shortening. Add eggs and beat by hand. Stir flour, cocoa and salt; add to creamed mixture. Mix well. Add vanilla and nuts.

Pour into greased and floured oblong pan. Bake for 35 minutes at 300 degrees. Remove from oven and pour marshmallows over cake. Return to oven for 10 minutes at 350 degrees. Let cool for 1 hour.

FROSTING FOR MISSISSIPPI MUD CAKE:

1 box powdered sugar
1/2 c. cocoa
2 sticks butter
1/4 to 1/3 c. canned milk
1 tsp. vanilla
1 c. nuts

Sift sugar with cocoa. Mix with melted butter. Add cream and vanilla. Add nuts and spread on cake. Cake may be frozen.