Mississippi Mud Sheet Cake

Preheat oven to 400 F. Spritz a 10X15″ aluminum sheet cake pan with Baker’s Joy or your alternative.

Place the unbroken eggs in a bowl of hot tap water.

Cream the 1 cup butter and sugar until light. Add the eggs one at a time while beating.

Mix the flour, 2/3 cup cocoa, baking powder, and 1/2 teaspoon of salt with a fork. Add the dry mixture into the creamed mixture, then stir in the vanilla and nuts.

Spoon the batter into the prepared pan and bake until the top of the cake is barely soft to the touch, about 12-15 minutes. Take the cake out and quickly cover with the marshmallows. Return to the oven and cook 3 more minutes to soften the marshmallows. Remove from oven, and use an offset spatula to spread the marshmallows over the cake (or don’t spread them at all for a more rustic look).

To make the frosting, melt the 1/2 cup butter with the 1/2 cup cocoa powder in a heavy saucepan, and then stir in the milk, 1/4 teaspoon of salt, and confectioners’ sugar. Stir to make a smooth mixture. Pour the frosting over the marshmallow topping and smooth it. Cool completely before cutting into squares.