Tuesday, March 8, 2016

Mississippi Mud Cake

I made these for our Bible Study group.  I had forgotten how good they are!  YUM!
Mississippi Mud Cake

Ingredients for the cake:
1 cup of melted butter
2 cups sugar
1/2 cup unsweetened cocoa powder
4 large eggs (lightly beaten)
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted (Beth didn't use)
1 (10.5-ounce) bag miniature marshmallows

Ingredients for the chocolate frosting:
1 (16 oz) package powdered sugar, sifted
1/2 c. milk
1/4 c. butter, softened
1/3 c. unsweetened cocoa

Pre-heat oven to 350° degrees

Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans.
Spread batter (it will be thick) into a greased and floured 15- x 10-inch jellyroll pan (or use a deep dish cookie sheet).

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Note: Reduce the temperature by 25 degrees if you are using a dark pan.

Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes.

Make Chocolate Frosting: Beat all ingredients together with an electric mixer until smooth.
Drizzle Chocolate Frosting over warm cake. This did NOT drizzle for me.  It was too thick.  I suggest adding more milk next time.

Let the cake cool completely before cutting into squares!

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