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Yes this dessert is made in layers. Do you need a recipe? I have a very good one.
Paula Deen's Mississippi Mud Cake
From chef and author Paula Dean
Ingredients
Cake
2 cups sugar
1/2 teaspoon salt
2 cups all-purpose flour
1 stick unsalted butter
1/2 cup vegetable oil
1/2 cup cocoa
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
2 teaspoons vanilla extract
1 bag miniature marshmallows
1 stick unsalted butter, softened
3 tablespoons cocoa
6 tablespoons milk
1 one-pound box confectioner's sugar
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract
Directions
Preheat the oven to 350° F. Grease and flour a 13" x 9" baking pan.
Combine the sugar, salt, and flour in a large mixing bowl. Bring butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioner's sugar. Slowly mix in the nuts and the vanilla.
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Cream shortening and sugar; add eggs and beat well. Sift flour, cocoa and salt into shortening mixture.
Beat eggs and sugar well. Melt cocoa and margarine and add to creamed mixture. Add remaining ingredients and mix until well blended. Bake in 9x13 greased and floured pan at 350 degrees F for 25-30 minutes.