Name: Mississippi Mud Cake
Ingredients: 1 cup pecans (chopped); 1 cup butter; 4 ounces semisweet chocolate (chopped); 2 cups sugar; 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa; 4 large eggs; 1 teaspoon vanilla extract; 3/4 teaspoon salt; 10 1/2 ounces miniature marshmallows; Chocolate Frosting; 1/2 cup butter; 1/3 cup unsweetened cocoa; 1/3 cup milk; 16 ounces powdered sugar; 1 teaspoon vanilla extract

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Mississippi Mud Cake

Course: Dessert

Keyword: cake

Author: Southern Living, August 2007

Ingredients

1 cup pecans chopped
1 cup butter
4 ounces semisweet chocolate chopped
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
10 1/2 ounces miniature marshmallows
Chocolate Frosting
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
16 ounces powdered sugar
1 teaspoon vanilla extract

Instructions

Place pecans in a single layer on a baking sheet and bake at 350 degrees
for 8-10 minutes or until toasted.
Microwave l cup butter and semisweet chocolate in a large microwave-safe
glass bowl at HIGH 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 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.
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
teaspoon vanilla at mediumm-high speed with an electric mixer until
smooth.
Kitchen Express Method: Prepare pecans. Substitute 2 (17.6 -oz.) Duncan
HInes Chocolate Lover's Double Fudge Brownie Mix for batter.
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.

Notes

Recipe By: Southern Living, August 2007
Serving Size: 15

Mississippi Mud Cake