• Preheat oven to 350 degrees F. Grease an 8-inch square pan. You can use glass or metal. If using glass, preheat to 325F.
• Mix together the flour, baking soda and salt and set aside.
• In a saucepan, heat the butter over medium until it is about halfway melted. Reduce heat to low and add the chopped chocolate. As chocolate starts to melt, add the bourbon and the coffee. Stir until chocolate is melted and mixture is smooth.
• Remove from heat and stir in the sugar.
• In a medium size bowl, whisk together the eggs. Add about ¼ cup of the chocolate mixture to the eggs, then whisk all of the egg mixture into the chocolate. Whisk in the vanilla.
• Add the flour mixture and stir until smooth, then empty into the prepared baking dish.
• Bake for about 25 minutes. Have marshmallows and nuts ready to go.
• After about 25 minutes (30 minute if using glass and 325), remove from oven and sprinkle marshmallow and nuts over the top. Return to the oven and bake for about 3 minutes or until marshmallows start to puff up. Remove from oven. If you have a meat thermometer, you can stick it in the middle. Cake is done when the temperature tops out at 200F.

Mud Cake Glaze

• Put the butter in a microwave safe (Pyrex) measuring cup or in a small saucepan.. Heat it for about 30 seconds or until partially melted. Add the hot water (or coffee) and the chocolate chips and stir well so that the chips start to melt.
• Add the corn syrup. Microwave or heat over the stove for another 15 seconds and stir until smooth. Everything should be completely melted at this point, but if not then do another 15 seconds. Stir in the bourbon OR a dash of vanilla extract. Pour over the marshmallows. Let cool and set.