Mississippi Mud Cake

Mississippi Mud Cake
Mississippi Mud Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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