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Mississippi Mud Cake and Chocolate Mud Cake Frosting Recipe

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Ingredients

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

Directions

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.