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Mississippi Mud Cake

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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

Details

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.

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