Mississippi Mud Cake
- 1 C. butter, melted
- 2 C. sugar
- 1/2 C. unsweetened cocoa
- 4 large eggs, lightly beaten
- 1 tsp. vanilla extract
- 1/8 tsp. salt
- 1 1/2 C. all-purpose flour
- 1 1/2 C. coarsely chopped pecans, toasted
- 10.5-ounce bag miniature marshmallows
- prepared chocolate frosting (see comment for homemade recipe)
- Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.
- Bake at 350° for 20 to 25 min. or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes.
- Remove foil seal from frosting and heat in microwave 30 sec. Stir and drizzle chocolate frosting over warm cake. Cool completely.
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For homemade frosting:
ReplyDelete16 oz. package powdered sugar, sifted
1/2 C. milk
1/4 C. butter, softened
1/3 C. unsweetened cocoa
Beat all ingredients at medium speed with an electric mixer until smooth.
Two of your favorite fudge brownie mixes, prepared according to package directions, can be substituted for the batter ingredients to make this quicker and easier to put together.