• Servings: 24
• 2 cups granulated sugar
• 1 cup (2 sticks/8 oz./226g) butter, softened
• 4 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 1/2 teaspoon baking powder
• 1 cup chopped walnuts or pecans
• 3 cups miniature marshmallows
• Frosting:
• 1/3 cup (1/2 stick + 1 tbsp./2 1/2 oz./75g) butter, softened
• 2 1/2 cups confectioners' sugar
• 1/2 cup unsweetened cocoa
• 1/3 cup half & half or milk
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F/180 degrees C.
2. Line a 9 x 13-inch baking pan with aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray.
3. Combine sugar and 1 cup butter in large bowl; beat at medium speed until well mixed.
4. Add eggs and vanilla; continue beating until well mixed.
5. Reduce speed to low; add flour, 1/2 cup cocoa and baking powder. Beat until well mixed. Stir in walnuts by hand.
6. Spread batter into prepared pan.
7. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle marshmallows over top.
8. Continue baking for 2 to 3 minutes or until marshmallows are puffed and softened.
9. Meanwhile, combine 1/3 cup butter, confectioners' sugar, 1/2 cup cocoa, half & half (or milk, if using) and vanilla in medium bowl; beat at medium speed until well mixed.
10. Immediately spread over marshmallows creating a marbled or "muddied" effect.

Kids favorite cake! Perfect for picnics and potlucks!