Mississippi Mud Cake

• Preheat the oven to 350°F and lightly grease a 9 by 13-inch cake pan.
• Sift the flour, sugar, baking soda and salt into a medium mixing bowl.
• Place the margarine in a small saucepan and when melted, add the cocoa and water and bring to a boil.
• Add the boiling cocoa mixture to the dry ingredients and stir until just combined.
• Add the pareve milk and white vinegar, eggs, and vanilla and stir until smooth.
• Pour into prepared baking dish and bake until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes.
• Sprinkle the marshmallows over the cooled cake.

For the frosting:

• Melt margarine in a medium saucepan, add the cocoa powder and pareve milk and white vinegar, and bring to a boil.
• Remove from the heat and add the confectioners’ sugar, vanilla, and salt and stir until very smooth.
• Pour the hot icing over the marshmallows on the hot cake and sprinkle with the nuts.
• Let cool to lukewarm before serving.
• Cake is best served warm or at room temperature.