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Mississippi Mud Cake Recipe

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This recipe for Mississippi Mud Cake is from Recipe Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C CHOPPED PECANS
1 C BUTTER
1 40Z SEMISWEET CHOC BAKING BAR, CHOPPED
2 C SUGAR
1 ½ C ALL PURPOSE
FLOUR
½ C UNSWEETENED COCOA
4 LG EGGS
1 TSP VANILLA EXTRACT
3/4 TSP SALT
1 10.5 OZ BAG MIN MARSHMALLOWS

CHOCOLATE FROSTING: 1-16 OZ BOX POWDERED SUGAR, 1 TSP VANILLA EXTRACT, 1/2 C BUTTER, 1/3 C UNSWEETENED COCOA, 1/3 C MILK
Directions:
Directions:
Place pecans in a single layer on baking sheet. Bake 350 degrees 8-10 minutes until toasted. Melt 1 C butter and semisweet chocolate, stirring every 30 seconds. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into greased 15x10x1 inch jelly-roll pan.
BAKE 350 DEGREES FOR 20 MIN. Remove from oven and sprinkle evenly with min marshmallows; bake 8-10 more min or until golden brown. Drizzle warm cake with choc frosting and sprinkle evenly with toasted pecans.
FROSTING
½ C butter
1/3 C unsweetened cocoa
1/3 C milk
Stir together first 3 ingredients in medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 mins 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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