Mississippi Mud Cake

Cake:

2 cups sugar

1/2 teaspoon salt

2 cups all-purpose flour

1 stick unsalted butter

1/2 cup vegetable oil (or olive oil)

1/2 cup cocoa

1/4 cup water

2 eggs

1 teaspoon baking soda

1/2 cup buttermilk

2 teaspoons vanilla extract

1 bag miniature marshmallows

Icing:

1 stick unsalted butter, softened

4 tablespoons cocoa

9 tablespoons milk

1 (1-pound) box confectioners' sugar

1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.

Combine the sugar, salt, and flour in a large mixing bowl. Bring the 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 - 35 minutes (clean toothpick in center).  Take cake from oven, and when it cools a bit, cover with miniature marshmallows.

Make icing by melting the butter in the cocoa and milk over low heat. Bring mixture to a boil, then remove from heat. Stir in confectioners' sugar and vanilla. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.  Icing will firm in fridge.