Mississippi Mud Cake

I vaguely remember this recipe from year’s back…I can’t even remember where I got this…it’s just a recipe card stuck away and revived…and it’s good.

Mississippi Mud Cake.

This is my kind of dessert.  Gooey chocolate goodness capped off with melted marshmallows, a chocolate fudge frosting and chopped pecans.

I made this cake a few weeks back for Mr. Wonderful’s birthday.  It’s a little involved, but not horribly so and it got rave reviews from the party goers.

I started by toasting some chopped pecans.  Just grind or chop them up.

I think even leaving them chunky would be great another time, when I make it again.  Spread them out on a baking sheet and toast them at 350º for about 7 minutes or until they get browned.

Then in the microwave, heat up one cup (2 sticks) of butter and 1/2 package of semisweet chocolate chips.  This took one minute in my microwave, but yours may be different, so start with a minute, then remove and stir and then pop it back in the microwave for 30 second intervals, stirring and checking after each time. Stir it up well.

Then in a larger bowl, dump in these ingredients – 2 cups of sugar, 1 1/2 cups of flour, 1/2 cup of unsweetened cocoa, 4 eggs and 1 teaspoon of vanilla.  Oh yes and a pinch of salt.

Pour your chocolate/butter mixture right into it and mix it all up really well.

Pour this into a greased jelly roll pan.

Your batter will be thick so just spread it around with a spatula all the way to the corners.

Pop it into the oven  (Still at 350º) for about 15 minutes or until set in the middle.

While that’s baking, make your frosting.  Oh yes, and watch your daughter lick the whisk.

In a medium saucepan, add 1/2 cup of butter (or one stick), 1/3 cup of unsweetened cocoa and 1/3 cup of milk.  Cook and stir over medium heat until butter is completely melted.

Then dump in an entire sixteenounce bag of powdered sugar and a teaspoon of vanilla.

Then use your mixer to beat it up until all mixed together and smooth.

By now your cake should be done.  Remove it from the oven.

Sprinkle a bag of mini-marshmallows over top and pop it back into the oven for about 8 more minutes or until you see the tops browned and lovely golden.

Take it out of the oven and drizzle your warm fudgy frosting over top.

At this point, if using, you can sprinkle your toasted nuts right onto the frosting.

I usually leave one end without nuts because one of my daughters detests nuts…which I don’t understand at all.

Let your cake cool a bit and then cut it into squares.

This is so good, especially if still a little warm.

Yummmmm.

I hope you try this cake sometime soon.  It’s ooey gooey goodness.

Katie’s Printable Recipe – Mississippi Mud Cake