Mississippi Mud Cake

By á-14223

Southern Living

JUNE 2004

Ingredients

• 1 cup butter, melted
• 2 cups sugar
• 1/2 cup unsweetened cocoa
• 4 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups all-purpose flour
• can substitute above ingredients with 2 brownie mixes
• 1 1/2 cups coarsely chopped pecans, toasted
• 1 (10.5-ounce) bag miniature marshmallows
• Chocolate Frosting
• 1/2 cup butter
• 1/3 cup unsweetened cocoa
• 1/3 cup milk
• 16 ounces powdered sugar
• 1 teaspoon vanilla extract

Details

Servings 15
Adapted from myrecipes.com

Preparation

Step 1

Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.


Chocolate frosting

Stir first 3 ingredients in a saucepan on medium heat until butter is melted.
Cook, stirring constantly for 2 minutes until thickened; remove from heat.
Beat in powdered sugar and vanilla with electric mixer until smooth.

Note: 2 (19.5-ounce) packages brownie mix, prepared according to package directions, may be substituted for first 7 ingredients. Stir in chopped pecans. Bake at 350° for 30 minutes. Proceed with marshmallows and frosting as directed.