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.