Mississippi mud Cake

Mississippi mud Cake
Mississippi mud Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

  • 3/4

    tsp salt

  • 1

    (10.5 oz) bag mini marshmallows

  • Chocolate Frosting:

  • 1/2

    cup butter

  • 1/3

    cup unsweetened cocoa

  • 1/3

    cup milk

  • 1

    (16 oz) package powdered sugar

  • 1

    tsp vanilla extract

Directions

Cake: 1. Place pecans in a single layer on a baking sheet. 2. Bake at 350 degrees F for 8 to 10 minutes or until toasted. 3. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH for 1 minute until melted and smooth, stirring every 30 seconds. 4. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15 × 10 × 1-inch jelly-roll pan. 5. Bake at 350 degrees F for 20 minutes. Remove from oven and sprinkle evenly with mini 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 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.

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