Mississippi Mud Cake

By TPMay

Ingredients

• Chocolate Frosting:
• 1 cup chopped pecans
• 1 cup butter
• 4 ounces semisweet chocolate, chopped
• 2 cups sugar
• 1 1/2-cups all-purpose flour
• 1/2-cup unsweetened cocoa
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 (10.5-oz.) bag miniature marshmallows
• 3/4-teaspoon salt
• Chocolate Frosting
• 1/2-cup butter 1/3- cup unsweetened cocoa
• 1 (16-oz.) package powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Preparation

Step 1

Place pecans in a single layer on a baking sheet. Bake at 350° for 8 to 10 minutes or until toasted.
Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at high1 minute or until melted and smooth, stirring every 30 seconds.
Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15- x 10- x 1-inch jelly-roll pan.
Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans. Makes 15 servings
Chocolate Frosting:
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 1 teaspoon vanilla at medium-high speed with an electric mixer until smooth.