Mississippi Mud Cake
By jonil
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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.
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