Mississippi Mud Cake
Source of Recipe
Southern Living August 2007
List of Ingredients
1 cup chopped pecans
1 cup butter
4 oz semisweet chocolate, 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 miniature marshmallows
Chocolate Frosting
1/2 cup buter
/13 cup unsweetened cocoa
1/3 cup milk
1 (16 oz) package powdered sugar
1 tsp vanilla extract
Recipe
Place pecans in a single layer on a baking sheet.
Bake at 350 degrees for 8 to 10 minutes or until toasted
Microwave 1 cup butter and semisweet chocolate in large microwave safe glass bowl at HIGH 1 minutes 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-inch jelly-roll pan.
Bake at 350 degrees for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 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 1 tsp vanilla at medium-high speed with an electric mixer until smooth.
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