Southern Mississippi Mud Cake

By kayjayjohnson

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 Teaspoon vanilla extract
• 3/4 Teaspoon salt
• 1 10.5-ounce bag miniature marshmallows

Preparation

Step 1

1. Melt butter in a saucepan over medium heat. Whisk in milk and cocoa, and bring mixture to a boil, whisking constantly. Remove from heat. Gradually add powdered sugar, stirring until smooth; stir in vanilla. Use immediately.

Note: To thin the frosting, add 1 Tablespoon of milk. To serve remaining Chocolate Frosting over pound cake or ice cream, microwave frosting in a medium-size microwave-safe glass bowl at HIGH for 15 seconds or until warm.