Mississippi Mud Cake

1/4 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
3 tablespoons baking cocoa
1/4 teaspoon salt
2 tablespoons chopped pecans

Frosting
3 tablespoons butter
1 tablespoon plus 2 teaspoons 2% milk
2 teaspoons baking cocoa
1 cup confectioners' sugar
1/8 teaspoon vanilla extract
1/3 cup marshmallow creme
2 tablespoons coarsely chopped pecans

Coat a 6-in. springform pan with nonstick cooking spray and dust with flour; set aside. In a small mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa and salt; stir into creamed mixture just until blended. Stir in pecans.

Transfer to prepared pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.

For frosting, in a small saucepan, combine the butter, milk and cocoa; bring to a boil. Remove from the heat; beat in the confectioners' sugar and vanilla.

Place springform pan on a wire rack. Immediately spread marshmallow creme over hot cake. Drop 2 tablespoons of frosting over creme; cut through with a knife to swirl. Cool completely.

Carefully run a knife around edge of pan to loosen; remove sides of pan. Spread remaining frosting over top and sides of cake. Sprinkle pecans on top. Makes 6 servings.