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1
Preheat the oven to 350 degrees F. Spray 2 (10-inch) baking pans with nonstick baking spray with flour.
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2
In a large bowl, beat the sugar and butter with an electric mixer on medium speed.
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3
In another large bowl, add the eggs and vanilla and beat on medium-high speed until the mixture is pale and fluffy.
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4
Slowly add butter mixture, beating until combined.
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5
In a medium bowl, combine the flour, baking soda, salt, and cocoa.
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6
Gradually add to the sugar mixture, alternately with the buttermilk, beginning and ending with the flour mixture.
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7
Beat until just combined after each addition.
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8
Slowly add the boiling water, beating until just combined.
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9
Spoon the batter evenly into the prepared pans, and bake until wooden pick inserted in center comes out clean, about 28 to 34 minutes.
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10
Let cool in the pans for 10 minutes.
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11
Remove the cakes and let them cool completely on wire racks.
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12
Spread Mississippi Mud filling evenly between layers.
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13
Chill the cake for at least 4 hours.
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14
Spread Chocolate Cream Cheese Frosting evenly over top and sides of cake.
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15
Just before serving, sprinkle marshmallows and pecans evenly over the top and drizzle with fudge sauce.
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16
Store the cake, covered, in refrigerator.
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17
In a medium bowl, combine the whipped topping, marshmallow creme, and cream cheese.
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18
Beat at medium speed with an electric mixer until smooth.
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19
Stir in the pecans, then cover, and chill for at least 1 hour.
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20
In a large bowl, beat the butter and cream cheese at medium-high speed with an electric mixer until creamy.
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21
Add the melted chocolates, beating until combined.
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22
Gradually add confectioners' sugar, beating until smooth.
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23
Add vanilla, beating until incorporated.
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24
Use the frosting immediately.
