Pecan Mississippi Mud Cake

Name: Pecan Mississippi Mud Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1/4 cup butter, softened; 1/2 cup sugar; 1 egg; 1/2 teaspoon vanilla extract; 1/4 cup all-purpose flour; 3 tablespoons baking cocoa; 1/4 teaspoon salt; 2 tablespoons chopped pecans; 3 tablespoons butter; 1 tablespoon 2% low-fat milk; 2 teaspoons 2% low-fat milk; 2 teaspoons baking cocoa; 1 cup confectioners' sugar; 1/8 teaspoon vanilla extract; 1/3 cup marshmallow creme; 2 tablespoons pecans, coarsely chopped

Submitted by PSU Lioness

"I found this in a Taste of Home: Cooking for 2 magazine (even though it serves 6) and I've been dying to try it! Posting here for safe keeping. It also uses a 6" spring form pan so I can't imagine those 6 servings are going to be very big!"

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Ready In:: 1hr
Ingredients:: 16
Serves:: 6

ingredients

CAKE
¹⁄₄ cup butter, softened
¹⁄₂ cup sugar
1 egg
¹⁄₂ teaspoon vanilla extract
¹⁄₄ cup all-purpose flour
3 tablespoons baking cocoa
¹⁄₄ teaspoon salt
2 tablespoons chopped pecans
FROSTING
3 tablespoons butter
1 tablespoon 2% low-fat milk
2 teaspoons 2% low-fat milk
2 teaspoons baking cocoa
1 cup confectioners' sugar
¹⁄₈ teaspoon vanilla extract
¹⁄₃ cup marshmallow creme
2 tablespoons pecans, coarsely chopped

directions

CAKE:
Heat oven to 350.
Coat a 6 inch springform pan with nonstick cooking spray and dust with flour; set aside.
In a small mixing bowl, cream butter and sugar. Beat in egg and vanilla.
Combine the flour, cocoa and salt; stir into creamed mixture just until blended.
Stir in pecans.
Transfer to prepared pan.
Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.
FROSTING:
In a small saucepan, combine the butter, milk and cocoa; bring to a boil.
Remove from the heat; beat in the confectioners' sugar and vanilla.
Place springform pan on a wire rack.
Immediately spread marshmallow creme over hot cake.
Drop 2 tbsp of frosting over creme; cut through with a knife to swirl.
Cool completely.
Carefully run a knife around edge of pan to loosen; remove sides of pan.
Spread remaining frosting over top and sides of cake.
Sprinkle pecans on top.

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RECIPE SUBMITTED BY

PSU_Lioness

Coal Township, Pennsylvania

The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River. Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born. The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good. I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.

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