Mississippi Mud Cake

By cindygwest

Ingredients

• 1 cup chopped pecans
• 1 cup butter
• 1 (4-ounce) semisweet chocolate baking bar, chopped
• 2 cups sugar
• 1 1/2 cup flour
• 1/2 cup unsweetened cocoa
• 4 large eggs
• 1 t. vanilla extract
• 3/4 t. salt
• 1 (10.5 ounce) bag miniature marshmallow
• Chocolate Frosting
• Chocolate Frosting Ingredients
• 1/2 cup butter
• 1/3 cup unsweetened cocoa
• 1/3 cup milk
• 1 (16-ounce) package powdered sugar
• 1 t. vanilla extract

Details

Servings 15

Preparation

Step 1

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

Chocolate Frosting:

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