Mississippi Mud Cake

Ingredients:

Cake

• 2 tbsp. sugar
• 0.5 tsp salt
• 2 cups premium flour
• 110 g unsalted butter
• 0.5 cups vegetable oil
• 0.5 cup cocoa
• 1/4 cup water
• 2 eggs
• 1 teaspoon of baking soda
• 0.5 cups of sour milk or kefir
• 2 tsp vanilla extract
• 1 package mini marshmallows

Glaze

• 110 g unsalted butter, softened
• 3 tbsp cocoa
• 6 tablespoons of milk
• 1 packet (450 g) of powdered sugar
• 1 cup chopped pecans or walnuts
• 1 tsp vanilla extract

Preparation:

1. Preheat oven to 175°C. Grease and flour a 22 x 32 cm baking dish.
2. Whisk together the sugar, salt, and flour in a large bowl. In a saucepan, combine the butter, vegetable oil, cocoa powder, and 1/4 cup water and bring to a boil. Add the flour mixture.
3. Separately whisk together the eggs, baking soda, sour milk, and vanilla extract. Add to the chocolate mixture, mix well, and pour the batter into the prepared pan. Bake for 25 minutes.
4. Prepare the glaze.
   
   While the cake is baking, melt the butter and cocoa powder in the milk over low heat. Bring the mixture to a boil, then remove from heat. Stir in the powdered sugar. Slowly stir in the nuts and vanilla extract. Remove the cake from the oven and, once it has cooled slightly, top it with mini marshmallows. Pour the warm glaze over the marshmallow-covered cake. Cool the cake and serve.