Haw River Mud Cake

This is a very sweet and fattening cake, but it is so very good. It should be eaten in moderation. When I was a kid I remember going to a family reunion and someone had made this cake. It is so moist and rich and delicious that it is irrestible.

For the Cake:

Nonstick baking spray flour
3 cups sugar
1 cup butter, melted
3 large eggs
1 teaspoon vanilla
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups cocoa powder
1 1/2 cups buttermilk
1 1/2 cups boiling water

For the Mud Topping:

1 1/2 cups miniature marshmallows
3/4 cup chopped toasted pecans

For the Mud Filling:

1 (8-ounce) container frozen nondairy whipped topping, thawed
1 (7-ounce) jar marshmallow creme
4 ounces cream cheese, softened
1 cup toasted and chopped pecans

For the Frosting:

1 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (9.7-ounce) box bittersweet chocolate, melted and cooled
6 cups confectioners’ sugar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Spray 1 large baking pan with nonstick baking spray with flour. In a large bowl, beat the sugar and butter with an electric mixer on medium speed. In another large bowl, add the eggs and vanilla and beat on medium-high speed until the mixture is pale and fluffy. Slowly add butter mixture, beating until combined. In a medium bowl, combine the flour, baking soda, salt, and cocoa. Gradually add to the sugar mixture, alternately with the buttermilk, beginning and ending with the flour mixture. Beat until just combined after each addition. Slowly add the boiling water, beating until just combined. Spoon the batter evenly into the prepared pans, and bake until wooden pick inserted in center comes out clean, about 30 to 38 minutes. Let cool in the pan. Let the cake cool completely. Spread the Mud filling evenly over the cake. Chill the cake for at least 4 hours. Sprinkle marshmallows and pecans evenly over the top. Store the cake, covered, in refrigerator. In a large bowl, beat the butter and cream cheese at medium-high speed with an electric mixer until creamy. Add the melted chocolates, beating until combined. Gradually add confectioners’ sugar, beating until smooth. Add vanilla, beating until incorporated. Pour the frosting over the cake and serve immediately.