Mississippi Mud Cake

By jonil

Ingredients

• Chocolate Frosting:
• 1 cup chopped pecans
• 1 cup butter
• 1 4oz semisweet choc. baking bar, chopped
• 2 cups sugar
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 4 large eggs
• 1 teas vanilla extract
• 3/4 teas salt
• 1 (10.5oz) bag miniature marshmallows
• 1/2 cup butter
• 1/3 cup unsweetened cocoa
• 1/3 cup milk
• 1 (16oz) pkg powdered sugar
• 1 teas vanilla extract

Details

Servings 15

Preparation

Step 1

Place pecans in a single layer on a baking sheet.

Bake at 350 for 8-10 minutes or until toasted

Miscrowave 1 cup butter and semisweet choco 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 ingr. into chocolate mixture. Pour batter into a greased 15x10x1 inch jelly-roll pan.

Bake at 350 for 20 minutes. Remove from oven, and sprinkle evenly with mixture marshmallows; bake 8-10 more minutes or until golden brown. Drizzle warm cake with chocolate frosing and sprinkle evely with toasted pecans.