---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes, Chocolate
       Yield: 12 Servings
 ------------------------MARTHA WHITE'S SOUTHERN SAMP------------------------
       1 c  Shortening
   1 1/2 c  Sugar
       4    Eggs
       2 ts Vanilla
   1 1/2 c  Martha White All-Purpose
            -Flour, sifted
     1/3 c  Cocoa
     1/2 ts Salt
       1 c  Chopped pecans
       2 c  Miniature marshmallows
            Mississippi Mud Icing, below
   Preheat oven to 325. Grease and flour a 13x9x2-inch baking pan. Cream
   shortening and sugar together in mixing bowl until light and fluffy. Add
   eggs one at a time, beating well after each addition. Blend in vanilla.
   Sift flour, cocoa, and salt together; add to creamed mixture and blend
   thoroughly. Stir in pecans. Pour batter into prepared pan. Bake for 35 to
   40 minutes or until cake begins to pull away from sides of pan and
   toothpick inserted in center comes out clean. Remove pan from oven and
   sprinkle marshmallows evenly over cake. Return to oven for 10 minutes or
   until marshmallows are melted. Cool in pan on wire rack. Spread with
   Mississippi Mud Icing. Chill before cutting into squares.
   MISSISSIPPI MUD ICING ~~~~~~~~~~~~~~~~~~~~~ 1 cup (2 sticks) butter or
   margarine, melted 1/3 cup cocoa 1/2 cup evaporated milk 4 cups sifted
   confectioners' sugar (about 1 pound) 1 teaspoon vanilla 1/2 cup chopped
   Combine butter and cocoa in mixing bowl; add evaporated milk. Gradually
   stir in sugar; beat until smooth. Stir in vanilla and pecans; blend