Monday, June 27, 2011

Mississippi Mud Cake

For years I have seen this cake in magazines, and on Food Network, and I have always thought it looked delicious. This is the first time I have made this cake, and that is probably a good thing because I have to tell you I could not stop eating once I cut a piece.

The recipe is very easy and makes a really rich, delicious treat that you will love. The cake part has the texture of a brownie, and then the marshmallows are creamy and soft and  the frosting is literally the icing on the cake. Now, I will warn you, if you do not like sweet and sugary desserts than this is not the recipe for you.

The Ingredients are as follows:
recipe adapted from Southern Living "Comfort Food"

11/2 cups of flour
2 cups of sugar
1/2 cup unsweetened cocoa
2 tsp of baking powder
1/2 tsp salt
1 cup of butter, melted
4 eggs slightly beaten
1 tablespoon of vanilla extract
1 cup chopped pecans
3 cups mini-marshmallows

Preheat oven to 350. Grease and flour a 13x9 inch pan and set aside. Combine the first 5 ingredients in a large mixing bowl. Add butter, eggs, vanilla, and pecans, stir until smooth. Pour into pan and bake for 25 to 30 minutes or until a wooden pick comes out clean. Immediately sprinkle marshmallows  and bake for another 2 minutes. Carefully spread frosting over the top. Cool and cut into squares.


Chocolate Frosting:

1/2 cup melted butter
1/3 cup cocoa
1/3 cup evaporated milk
1 teaspoon vanilla extract
1 16 oz package of powdered sugar

Beat all ingredients with a whisk or electric mixer until spreading consistency.

Note: I found that you need to add extra milk to get this to be a little more thin than it turns out, otherwise you cannot really spread the frosting over the marshmallows.

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