Mississippi Mud Cake and Chocolate Mud Cake Frosting Recipe

Bake pecans for 9 minutes or until toasted at 350°. Microwave butter and semi-sweet chocolate in a large glass bowl on high 1 minute or until melted and smooth, stirring every 30 seconds. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15 x 10 inch baking dish. Bake 20 minutes at 350°. Remove from oven. Sprinkle marshmallows over cake. Bake 8 to 10 minutes or until golden brown. Drizzle warm cake with chocolate frosting. Sprinkle evenly with toasted pecans. (Optional, layered cake)

Chocolate Mud Cake Frosting:

Stir together butter, cocoa and milk in a medium saucepan over medium heat until butter is melted. Stir constantly for 2 minutes or until slightly thickened. Remove from heat. Beat in powdered sugar and vanilla at medium-high speed with electric mixer until smooth.