Mississippi Mud Cake

By msippigrl

Baked homemade pecan brownie topped with mini marshmallows and chocolate icing.

Ingredients

• Icing:
• 3 large eggs
• 1/2 cup (1 stick) butter, melted
• 1/2 cup oil
• 2 cups sugar
• 1/2 cup unsweetened cocoa
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 1/2 cups pecans, coarsely chopped
• 3/4 of a 10.5 oz. bag miniature marshmallows
• 1 (16 oz) package powdered sugar
• 1/2 cup (1 stick) butter, softened
• 1/2 cup cocoa
• 1 teaspoon vanilla
• 1/3 cup boiling water (I microwave it)

Preparation

Step 1

Heat oven to 350°F. Grease and flour a 15×10-inch jellyroll pan.

Whisk eggs in a large mixing bowl. Whisk in the next 6 ingredients. Stir in the flour with a spatula. Fold in the chopped pecans. Pour batter into the prepared pan.

Bake at 350° for about 20 minutes or until a toothpick inserted in center comes out clean.

Remove from oven; top warm cake with marshmallows.
Turn oven off; return the cake to the oven for about 3 minutes. (Marshmallows should not be completely melted or browned). Remove to a wire rack to cool while you make the Icing.

Beat all Icing ingredients together with an electric mixer until smooth. Drizzle Chocolate Icing over warm cake. (I put it in a plastic baggie and cut a corner off. (Any leftover icing freezes well).

Let the cake cool completely before cutting into squares or you will have one big ooey, gooey mess! I’ve found that a plastic knife works better for cutting.