Mississippi mud Cake

By á-178825

15 servings

Ingredients

• 1 c chopped pecans
• 1 c butter
• 4 oz semi-sweet chocolate baking bar. Chopped
• 2 c sugar
• 1 1/2 c all purpose flour
• 1/2 c unsweetened cocoa
• 4 lg eggs
• 1 t vanilla extract
• 3/4 t salt
• 10.5 oz bag miniature marshmallows
• Chocolate frosting (recipe follows)
• Chocolate Frosting
• 1/2 c butter
• 1/3 c unsweetened cocoa
• 1/3 c milk
• 16 oz pkg powdered sugar
• 1 t vanilla extract
• Stir together first 3 ingredients in med pan over med heat until butter is melted. Cook stirring constantly, 2 min until slightly thickened; remove from heat. Beat in powdered sugar & vanilla at med high speed with electric mixer until smooth.

Preparation

Step 1

Place pecans in single layer on baking sheet. Bake at 350 8-10 min until toasted. Microwave 1 c butter & semi-sweet chocolate in lg glass bowl at high 1 min until melted & smooth, stirring every 30 sec.

Whisk sugar & next 5 ingredients into chocolate mixture. Pour batter into greased 15x10x1 jelly roll pan. Bake 350 for 20 min. Remove from oven & sprinkle evenly with miniature marshmallows; bake 8-10 more min until golden brown. Drizzle warm cake with chocolate frosting & sprinkle evenly with toasted pecans.