Mississippi Mud Cake

By karen1

Ingredients

• 1 cup chopped pecans
• 1 cup butter
• 1 (4 ounce) semisweet chocolate baking bar, chopped
• 2 cups sugar
• 1 1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa
• 4 large eggs
• 1 tsp. vanilla extract
• 3/4 tsp. salt
• 1 (10.5 ounce) bag miniature marshmallows
• chocolate frosting
• 1/2 cup butter
• 1/3 cup unsweetened cocoa
• 1/3 cup milk
• 1 (16 ounce) pkg. powdered sugar
• 1 tsp. vanilla extract

Preparation

Step 1

Preheat oven to 350 degrees

Place pecans in a single layer on a baking sheet.
Bake at 350 degrees for 8 to 10 minutes or until toasted.
Microwave 2 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15x10x1 inch jelly roll pan.

Bake at 350 degrees for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with chocolate frosting.

Frosting:
Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla at medium high speed with an electric mixer until smooth.