Tuesday, December 11, 2012

Mississippi Mud Cake

1 cup chopped pecans that have been toasted in oven at 350° for 10 minutes.  Set aside. 
1 cup butter
4 oz semisweet chocolate, chopped
2 cups sugar
1-1/2 cup flour
1/2 cup cocoa
4 eggs
1 teaspoon vanilla 3/4 teaspoon salt
1 bag of miniature marshmallows

Chocolate frosting (Recipe follows)
  • Preheat oven to 350°
  • Melt chocolate and butter on stove top or microwave until smooth. Stirring often.
  • Add sugar, flour, cocoa, eggs, vanilla, and salt.
  • Pour into a 15x10x1 jelly-roll pan.
  • Bake for 20 minutes.
  • Remove from oven and sprinkle evenly with the marshmallows.
  • Bake for another 10 minutes or until marshmallows are a golden brown.
  • Drizzle warm cake with frosting and sprinkle with toasted pecans.  
Make a batch of chocolate frosting. (To be drizzled on top)
  • Combine 1/2 cup butter, 1/3 cup cocoa, 1/3 cup milk, 1 lb of powdered sugar, & I teaspoon vanilla. Set aside.


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