My youngest has been walking around for a few days with a recipe card, sent to me by Southern Living as an advertisement, with the recipe for this very cake on it. She’s pointed to it enough, that I finally broke down and made her the cake. . .it’s super gooey, so have a wet washcloth ready!
Mississippi Mud Cake Adapted from Southern Living advertisement
1 cup pecans, toasted
1 cup butter, slightly softened
1 (4 ounce) semisweet chocolate baking bar
2 cups sugar
1 1/2 cups flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla
3/4 teaspoon salt
1 bag of mini marshmallows
Chocolate Frosting, recipe follows
Preheat the oven to 350. On a baking sheet, toast the pecans for 10 minutes. Take out of the oven to cool.
Microwave the butter and chocolate in a medium bowl for about 1 minute, or until the chocolate is almost melted. Stir until it’s completely melted.
Add the sugar to the chocolate mixture; stir. Then add the next 5 ingredients. Stir until combined. Pour the batter into a greased (with nonstick spray) 9 x 13 inch pan.
Bake at 350 for 30-35 minutes, then sprinkle evenly with the marshmallows; bake an additional 10 minutes. Take out of the oven and pour the warm chocolate frosting over the top of the marshmallows, then top with toasted pecans. Enjoy!
Chocolate Frosting Adapted from Southern Living
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 (16 ounce) package powdered sugar
1 teaspoon vanilla
In a medium saucepan, stir together the butter, cocoa, and milk. When the butter has melted, cook for another 2 minutes, or until thickened. Remove from the heat, and beat (with your electric mixer) in the powdered sugar and vanilla until smooth. While warm, pour it over the hot cake.
Linking to I Heart Nap Time
