Prep: 20 minutes, Bake: 32 minutes, Serve: 15

CAKE:
2 cups all-purpose flour
1 1/2cups sugar
1 cup water
1/2 cup unsweetened cocoa
1/2 cup LAND O LAKES Butter, softened
3 eggs
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla

FROSTING:
2 cups miniature marshmallows
1/4 cup LAND O LAKES Butter
1 (3-ounce) package cream cheese
1 (1-ounce) square unsweetened baking chocolate
2 tablespoons milk
3 cups powdered sugar
1 teaspoon vanilla
1/2 cup coarsely chopped salted peanuts

Method:
1. Heat oven to 350°F.

2. Combine all cake ingredients ¡n large bowl. Beat at low speed, scraping bowl often, until moistened. Increase speed to high. Beat, scraping bowl often, until smooth.

3. Pour batter into greased and floured 13x9-inch baking pan. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Sprinkle with marshmallows. Continue baking 2 minutes or until marshmallows are softened.

4. Meanwhile, combine 1/4 cup butter, cream cheese, chocolate and milk in 2-quart saucepan. Cook over medium heat, stirring occasionally, until melted (8 to 10 minutes).

5. Remove from heat; stir in powdered sugar and 1 teaspoon vanilla until smooth. Pour over marshmallows and swirl together. Sprinkle with peanuts.

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