Rich, dark and decadent, this cake was inspired by the muddy waters of the Mississippi river. Super sweet and gooey, one bite will send shivers up and down any sweet tooth.
Mississippi Mud Cake (Southern Living Recipe)
1 cup coarsely chopped pecans, toasted
1 cup butter
1 (4-ounce) semi sweet chocolate baking bar, chopped
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
3/4 teaspoon salt
1 (10.5-ounce) bag miniature marshmallows
1/2 cup chocolate chips (optional)
Melt butter and semisweet chocolate in a large microwave safe glass bowl in 30 second intervals until melted and smooth. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased and floured 15×10 inch jellyroll pan. Bake at 350° for 20 minutes. Prepare the frosting while the cake bakes. Remove from oven; sprinkle warm cake evenly with marshmallows. Brenda’s Tip: Leave 1/2 inch around the outside of cake so marshmallows do not stick to pan. Return to oven, and bake 8-10 minutes until marshmallows are puffed and golden.
For the frosting:
1/3 cup milk
1/2 cup butter
1/3 cup unsweetened cocoa
1 teaspoon vanilla
1 (16-ounce) package powdered sugar, sifted
Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth. Drizzle Chocolate Frosting over warm cake. Brenda’s Tip : frosting will be thick, you will need to warm slightly in the microwave to thin to a pouring consistency. Top with pecans and chocolate chips.