Mississippi mud Cake

By AuntieGooper

Ingredients

• Chocolate Frosting:
• 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
• 1/2 cup butter
• 1/3 cup unsweetened cocoa
• 1/3 cup milk
• 1 (16 oz) package powdered sugar
• 1 tsp vanilla extract

Preparation

Step 1

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.