MISSISSIPPI MUD CAKE

Mississippi Mud Cake image

This is a family and friends favorite. The guys at my husband's office ask for this all the time. Doubled the chocolate - double the deliciousness! I add 4 ounces of semi sweet chocolate in addition to the unsweetened cocoa. I also recommend roasting the pecan in the oven while you are mixing the cake. It brings out the...

Provided by Gloria McBeth

Time 50m

Number Of Ingredients 16

Ingredients

1 c chopped pecans
1 c butter (2 sticks)
4 oz semi-sweet chocolate, chopped
2 c sugar
1 1/2 c all purpose flour
1/2 c unsweetened cocoa
4 large eggs, beaten
1 tsp pure vanilla extract
3/4 tsp salt
10 oz bag miniature marshmallows
1/2 c butter (1 stick)
1/3 c unsweetened cocoa
1/3 c milk
1 lb box, powdered sugar
1 tsp pure vanilla extract
1/4 tsp salt

Steps:

1. Place pecans on a cookie sheet and bake in 350 degree oven for 8 - 10 minutes to roast. Grease 10"x15" jelly roll pan
2. Microwave butter and chopped chocolate together in a large microwave safe glass bowl on high for 1 minute or until melted and smooth, stirring every 30 seconds after first minute.
3. Whisk in sugar and next five ingredients into melted chocolate mixture. Pour batter into greased jelly roll pan.
4. Bake at 350 for 20 minutes. Remove from oven and sprinkle marshmallows evenly over top. Return to oven for another 8 - 10 minutes until melted and turning golden brown.Sprinkle with pecans and pour Chocolate frosting over top. Let cool.
5. Chocolate Frosting directions: Melt butter in medium saucepan over medium heat, add milk and cocoa. Stir constantly 2 minutes or until slightly thickened. Remove from heat. Beat in powdered sugar and vanilla and salt until smooth. If necessary add small amount of milk if too thick.

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