Mississippi Mud Cake Recipe
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Ingredients: |
Ingredients: 1 c. chopped pecans
1 c. butter
1 (4 oz.) semisweet chocolate baking bar, chopped
2 c. sugar
1 1/2 c. all purpose flour
1/2 c. unsweetened cocoa
4 large eggs
1 tsp. vanilla extract
3/4 tsp. salt
1 (10.5) oz. bag minnature marshmallows
Chocolate Frosting:
1/2 c. butter
1/3 c. unsweetened coca
1/3 c. milk
1 (16 oz.) bag powdered sugar
1 tsp. vanilla extract
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Directions: |
Directions:Place pecans in a single layer on a baking sheet, bake at 350º for 8 - 10 minutes or until toasted. Microwave the butter and semisweet chocolate in a large microwave safe glass bowl on high for 1 minute or until melted and smooth, stirring every 30 seconds. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15" X 10" X 1" jelly roll pan. Bake at 350º for 20 minutes. Remove from oven and sprinkle evenly with minnature marshmallows, bake 8 to 10 more minutes or until golden brown. Let cool while preparing frosting.
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 speed with electric mixer. Drizzle over warm cake and sprinkle evenly with toasted pecans. |
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