|Mississippi Mud Cake|
I got this amazing recipe from my friend Tracy and thought it would be perfect to make for my Father In Law’s birthday this weekend. It is very, very good. Fudgy chocolate cake, topped with melted marshmallows, a layer of fudge frosting, and topped with chopped nuts. What’s not to like about that?
I wish I had taken pictures of the cake as a whole, but I totally blew it and didn’t. Boo.
1 cup chopped pecans (I used walnuts)
1 cup butter
1 4 oz. bar semisweet chocolate baking bar, chopped
2 cups sugar
1/2 cup unsweetened cocoa powder
1 ½ cups flour
4 large eggs
1 tsp. vanilla extract
¾ tsp. salt
1 (10.5 oz) bag of mini. Marshmallows
Chocolate Frosting (Separate recipe)
Microwave 1 cup butter and semisweet chocolate in large microwave-safe glass bowl at HIGH for 1 minute or until melted and smooth, stirring at 30 second intervals.
Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into greased 15x10x1 inch jelly roll pan.
Bake at 350 for 20 minutes. Remove from oven and sprinkle evenly with mini-marshmallows.
Bake 8-10 minutes more or until golden brown. Drizzle warm cake with chocolate Frosting (see separate recipe) and sprinkle with toasted pecans.
½ cup butter
1/3 cup milk
¼ cup unsweetened cocoa
16 oz. powdered sugar
1 tsp. vanilla
Melt butter in a saucepan over medium heat
Whisk in milk and cocoa, bring mixture to a boil, whisking constantly.
Remove from heat.
Gradually add powdered sugar, stirring until smooth.
Stir in vanilla
To Thin, add 1 TBSP. milk.