Mississippi Mud Cake
"In 'Southern Cakes' by Nancie McDermott"
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
-
Cake
- 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
-
Mississippi Mud Frosting
- 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)
directions
- Preheat oven to 350°; grease and flour a 13 x 9 inch baking pan.
- 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.
- 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.
- 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.
- Prepare frosting while the cake bakes so you will be ready to pour it over the hot cake.
- In a bowl, combine the powdered sugar and cocoa; stir to mix.
- Add the melted butter, milk, and vanilla; use a large spoon or a mixer on low speed to beat everything together well.
- Set aside until the cake is done.
- 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.
- 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.
- Cut into small squares and serve.
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