Mississippi Mud Cake and Chocolate Mud Cake Frosting Recipe

  • 1 cup chopped pecans
  • 1 cup butter
  • 1 Semi-Sweet Chocolate Baking Bar, chopped (4 ounce )
  • 2 cups sugar
  • 1 1/2 cups all-purpose flour
  • 4 eggs (large)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1 package mini marshmallows (10 ounce bag)
  • 1/4 cup unsweetened cocoa
  • Chocolate Mud Cake Frosting
  • 1/2 cup butter
  • 1/3 cup unsweetened cocoa
  • 1/3 cup milk
  • 1 package Powdered Sugar (16 oz pkg)
  • 1 teaspoon vanilla flavoring
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.

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