Step 1

Preheat oven to 350˚.

Step 2

Spray a 11x17-inch jelly-roll pan with cooking spray.

Step 3

In a medium saucepan, melt butter over medium heat.

Step 4

Whisk milk, cocoa, water, and eggs and add to butter in saucepan.

Step 5

Bring to a boil over medium heat, whisking constantly.

Step 6

Remove from heat; stir in vanilla.

Step 7

In a large bowl, combine sugar, UNBLEACHED all-purpose flour, and baking soda.

Step 8

Pour butter mixture over sugar mixture, whisking to combine.

Step 9

Pour into prepared pan.

Step 10

Bake for 20-25 minutes or until toothpick inserted in center comes out clean.

Step 11

Immediately sprinkle marshmallows and pecans evenly over hot cake.

Step 12

Pour hot Mississippi Mud Frosting over cake, spreading with a knife if necessary.

Step 13

Let cool in pan completely.

Step 14

Cut into squares to serve.

Step 15

In a medium saucepan, melt butter over medium heat.

Step 16

Whisk in milk, cocoa, and vanilla.

Step 17

Bring to a boil, whisking constantly.

Step 18

Remove from heat.

Step 19

Whisk in confectioners’ sugar until smooth.

Step 20

Pour over top of cake, marshmallows and pecans in jelly-roll pan.

Step 21

Makes about 1 ½ cups.