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Mississippi Mud Cake

Prep Time 15 minutes
Cook Time 40 minutes

Ingredients

  • 1 cup pecans chopped
  • 1 cup butter
  • 4 oz. semisweet chocolate chopped
  • 2 cups sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1 (10.5 oz.) bag miniature marshmallows
  • 1/2 cup butter
  • 1/3 cup unsweentened cocoa
  • 1/3 cup milk
  • 1 lb. powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°. Grease a 15x10x1 inch jelly roll pan.

  2. Place pecans on a baking sheet and bake for 8-10 minutes until toasted.

  3. In a large microwavable bowl, microwave 1 cup butter and semisweet chocolate for 1-2 minutes or until melted, stirring every 30 seconds.

  4. Whisk sugar and next 5 ingredients into chocolate mixture.

  5. Pour batter into pan and bake for 20 minutes.

  6. Remove from oven and sprinkle with marshmallows. Bake for 8-10 more minutes or until golden. While marshmallows bake, prepare chocolate icing.

  7. In a medium saucepan, combine 1/2 cup butter, 1/3 cup unweeentened cocoa and milk. Cook over medium heat, stirring contstantly for about 2 minutes after butter is melted until slightly thickened. Remove from heat.

  8. With an electric mixer, beat in the powered sugar and vanilla at medium-high speed until smooth. Drizzle over warm cake and sprinkle pecans on top.