Tuesday, September 28, 2010

Mississippi Mud Cake

Makes 15 servings

1 cup chopped pecans
1 cup butter
1 (4 oz.) semisweet choc. baking bar, chopped
2 c. sugar
1 1/2 c. AP flour
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla
3/4 teaspoon salt
1 (10.5-ounce) bag miniature marshmallows
Chocolate Frosting

Place pecans in a single layer on baking sheet. Bake at 350 for 8-10 min. or until toasted. Watch VERY carefully. They burn easily. Personal experience speaking here.

Microwave 1 c. butter and semisweet choc. in large microwave safe glass bowl at high 1 min. or until melted and smooth, stirring every 30 sec.

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 for 20 min. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8-10 min. or until golden brown. Drizzle warm cake with Chocolate Frosting (see recipe below) and sprinkle evenly with toasted pecans.

Chocolate Frosting
1/2 c. butter
1/3 c. unsweetened cocoa
1/2 c. milk
1 16 oz. pkg. powdered sugar
1 t. vanilla

Stir together first 3 ingredients in a med. saucepan over med. heat until butter is melted. Cook, stirring constantly, 2 min. or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla at med-high speed with an electric mixer until smooth.

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