MISSISSIPPI MUD CAKE

2 c. sugar
1 c. Crisco
4 eggs
1/2 tsp. salt
1/3 c. Watkins cocoa
1 1/2 c. sifted flour
2 tsp. Watkins Vanilla
1 c. chopped nuts
2 c. miniature marshmallows

Cream sugar and shortening until fluffy and light. Add eggs, beat at low speed until well blended. Combine salt, cocoa, and flour in separate bowl. Add to creamy mixture and blend well. Stir in vanilla and nuts. Pour into a 13 x 9 x 2 inch greased and floured baking pan. Bake 35 to 40 minutes at 325 degrees. When toothpick inserted in center comes out clean, cake is done. Remove from oven and sprinkle marshmallows evenly on top. Return to oven for 5 minutes or until marshmallows are melted. Cool in pan and frost.

MISSISSIPPI MUD FROSTING:

4 1/2 c. (16 oz.) powdered sugar
1/3 c. Watkins cocoa
1 c. melted butter
1/2 c. evaporated milk or half & half
1 tsp. Watkins Vanilla
1/2 c. chopped nuts

Combine sugar and cocoa in small mixing bowl. Add butter and blend well. Add milk and vanilla. Beat with electric mixer until smooth. Stir in nuts.

COCOA COLA CAKE

2 c. unsifted plain flour
2 c. sugar
2 sticks butter
1 c. Coca-Cola
1/2 c. buttermilk
2 tbsp. Watkins Cocoa
2 eggs
1 tsp. soda
1/4 tsp. Watkins Sea Salt
1 tsp. Watkins Vanilla
1 1/2 c. miniature marshmallows

Sift flour and sugar in bowl. Heat butter, cocoa, and Coca-Cola to boiling point. Pour over sugar mixture. Add milk, soda, salt, eggs and vanilla. This will be thin batter with marshmallows floating on top. Pour into greased and floured cake pan and bake at 350 degrees for 30 to 35 minutes. Ice while hot.

ICING FOR COCOA COLA CAKE:

1/2 c. butter
2 tbsp. Watkins Cocoa
6 tbsp. Coca-Cola
1 box confectioners' sugar
1 c. chopped nuts
1 tsp. Watkins Vanilla

NOTE: Do not mix icing until cake is done.

Heat butter, cocoa, Coca-Cola to boiling point and pour over sugar and nuts and vanilla. Spread mixture over hot cake.