Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Mississippi Mud Cake




Source of Recipe


Recipes 4 Living
Mississippi Mud Cake

http://www.recipe4living.com/assets/itemimages/200/200/3/mud.jpg

Rating:
(0 votes) 0 0

Chocolate lovers, here is your fantasy come true in the form of ooey gooey mud cake!

Shared by barcogifts,
Bradenton, FL

* Add to recipe box
*
* Add recipe note
* Give a recipe

My Recipe Notes: Save recipe note
Ingredients

* 1 C. chopped pecans
* 1 C. butter
* 4 oz. semi-sweet chocolate, chopped
* 2 C. sugar
* 1 1/2 C. all-purpose flour
* 1/2 C. unsweetened cocoa
* 4 lg. eggs
* 1 tsp. vanilla extract
* 3/4 tsp. salt
* 1 10.5-oz. bag miniature marshmallows
* chocolate frosting

Directions

Place pecans in a single layer on a baking sheet. Bake at 350 degrees for 8-10 minutes or until toasted. Microwave 1 cup butter and semi-sweet 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 15x10x1-inch jelly-roll pan. Bake at 350 degrees for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8-10 more minutes or until golden brown. Drizzle warm cake with chocolate frosting, and sprinkle evenly with toasted pecans.

Here are a couple of substitutes and variations if you want to try it another way.

**Kitchen Express Mississippi Mud Cake: Prepare pecans as directed. Substitute 2 (17.6-oz.) packages fudge brownie mix for batter. Prepare mix according to package directions; pour batter into a greased 15x10x1-inch jelly-roll pan. Bake at 350 degrees for 25 minutes. Remove from oven, and top with marshmallows; bake 8-10 more minutes. Proceed with recipe as directed. Note: For testing purposes only, we used Duncan Hines Chocolate Lover's Double Fudge Brownie Mix.

**Caramel-Peanut Mississippi Mud Cake: Omit pecans. Prepare and bake Mississippi Mud Cake as directed. Microwave 1/2 cup bottled caramel sauce on HIGH 15 seconds. Drizzle over browned marshmallows. Drizzle with chocolate frosting, and sprinkle with 1 cup dry-roasted peanuts.

**Mississippi Mud Cupcakes: Prepare pecans and Mississippi Mud Cake batter as directed. Spoon batter evenly into 24 paper-lined muffin cups. Bake at 350 degrees for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1 1/4 cups chocolate frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use.Note: To serve remaining chocolate frosting over pound cake or ice cream, microwave reserved 3/4 cup chocolate frosting in a medium-size microwave-safe glass bowl on HIGH 15 seconds or until warm.