Mississippi Mud Cake from Southern Living

By LRay

Ingredients

• 1 cup chopped pecans
• 1 cup butter
• 1 (4-oz.) 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
• 1 (10.5-oz.) bag miniature marshmallows
• 1/2 cup butter
• 1/3 cup milk
• 1/4 cup unsweetened cocoa
• 1 (16-oz) package powdered sugar
• 1 tsp. vanilla extract
• Chocolate Frosting
• 1/2 Cup Butter
• 1/3 Cup Unsweetened Cocoa
• 1/3 Cup Milk
• 1 (16 ounce) package powdered Sugar
• 1 Teaspoon Vanilla Extract

Details

Servings 15
Preparation time 15mins
Cooking time 51mins
Adapted from itsgravybaby.com

Preparation

Step 1

Cake:

Preheat over to 350 degrees. Places pecans in a single layer in a shallow pan. Bake 8 to 10 minutes or until toasted and fragrant.

Microwave 1 cup butter and chocolate bar in a large microwave-safe glass bowl at HIGH 1 minute, stirring at 30-second intervals.**

Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into greased 15- x 10-inch jelly-roll pan.

Bake at 350 degrees for 20 minutes. Remove from over, 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:

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

**Instead of using the microwave, you can melt the butter & chocolate mixture on medium-low heat, stirring constantly. Remove from heat then continue with original instructions. *To thin frosting, add 1Tbsp. milk. To serve remaining Chocolate Frosting over pound cake or ice cream, microwave frosting in a medium-size microwave-safe glass bowl at HIGH 15 seconds or until warm.