Mississippi Mud Cake IV

1 cup butter or margarine, softened

2 cups white sugar

4 eggs

2 teaspoons vanilla extract

1 ½ cups all-purpose flour

⅓ cup unsweetened cocoa powder

2 teaspoons baking powder

¼ teaspoon salt

1 cup chopped walnuts

6 cups miniature marshmallows

½ cup butter or margarine, softened

⅓ cup unsweetened cocoa powder

3 ½ cups confectioners sugar

½ cup evaporated milk

⅛ teaspoon salt

1 cup chopped walnuts

1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium-size mixing bowl, mix the flour, baking powder, 1/3 cup cocoa powder and 1/4 teaspoon salt together and set aside.

In a large bowl, cream together 1 cup of butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 2 teaspoons vanilla. Add the flour mixture and mix until combined. Finally, fold in 1 cup chopped nuts.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the cake comes out clean. Remove from oven and spread marshmallows on top. Return to oven for 10 minutes or until marshmallow are melted. Allow to cool before frosting.

To Make Frosting: In a medium mixing bowl, combine 1/2 cup butter, 1/3 cup cocoa, confectioners sugar, evaporated milk, vanilla and pinch of salt. Mix until smooth and spread on cake, then sprinkle with 1 cup chopped nuts.