Thursday, April 7, 2011

Mississippi Mud Cake

1 cup chopped pecans
1 cup butter
1 (4 oz.) semisweet chocolate barking bar, chopped
2 cups sugar
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla
3/4 teaspoon salt
1 (10.5 oz.) bag minature marshmallows
Chocolate Frosting

1.  Place pecans ina  single layer on a baking sheet.
2.  Bake at 350 degrees for 8 - 10 minutes or until toasted.
3.  Microwave 1 cup butter and semisweet chocolate in a large bowl at high 1 minute or until melted and smooth, stirring every 30 seconds.
4.  Whisk sugar and next 5 ingredients into chocolate mixture.  Pour batter into a greased 15x10x1 jelly-roll pan.
5.  Bake at 350 degrees for 20 minutes.   Remove from oven and sprinkle evenly with minature marshmallows; bake 8 - 10 minutes or until golden brown.   Drizzle warm cake with Chocolate Frosting (recipe below) and sprinkly evenly with toasted pecans.

Chocolate Frosting:
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 (16 oz) pkg. powdered sugar
1 teaspoon vanilla

Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted.  Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat.   Beat in powdered sugar and vanilla at medium high speed with an electric mixer until smooth.

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