Mississippi Mud Cake

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 12
• 1 cup butter, cut into big chunks
• 1/2 cup cocoa
• 4 eggs, beaten
• 1 teaspoon vanilla extract
• 2 cups sugar
• 1 1/2 cups all-purpose flour
• 1/8 teaspoon salt
• 1 cup chopped pecans or 1 cup walnuts
• 1 (16 ounce) box powdered sugar
• 1/2 cup cocoa
• 1/2 cup butter, melted
• 1/2 cup milk or 1/2 cup evaporated milk
• 1 teaspoon vanilla extract
• 4 cups mini marshmallows (or 3 cups marshmallows, quartered)

Recipe

• 1 preheat oven to 350°; grease and flour a 13 x 9 inch baking pan.
• 2 in a medium saucepan, combine the butter and cocoa; cook over medium heat, stirring now and then, until the butter is melted and the mixture is blended, 3-4 minutes.
• 3 stir in the beaten eggs, vanilla, sugar, flour, salt, and pecans, and beat with a wooden spoon or a spatula or with a mixer on low speed until the batter is well combined and smooth, and the flour has disappeared.
• 4 quickly pour the batter into the prepared pan and bake for 20-25 minutes, until the cake springs back when touched gently in the center and is beginning to pull away from the sides of the pan.
• 5 prepare frosting while the cake bakes so you will be ready to pour it over the hot cake.
• 6 in a bowl, combine the powdered sugar and cocoa; stir to mix.
• 7 add the melted butter, milk, and vanilla; use a large spoon or a mixer on low speed to beat everything together well.
• 8 set aside until the cake is done.
• 9 remove cake from oven, scatter the marshmallows over the top, and return the cake to the hot oven for about 3 minutes to soften the marshmallows.
• 10 place the cake, sill in the pan, on a wire rack; pour the frosting all over the marshmallow-dotted cake, and cool to room temperature.
• 11 cut into small squares and serve.