Mississippi Mud Cake
> Ingredients for the cake:
> · 1 cup of melted butter (or 1 stick of butter and 1 stick
> of margarine)
> · 2 cups sugar
> · 1/2 cup unsweetened cocoa powder
> · 4 large eggs (lightly beaten)
> · 1 teaspoon vanilla extract
> · 1/8 teaspoon salt
> · 1 1/2 cups all-purpose flour
> · 1 1/2 cups coarsely chopped pecans, toasted
> · 1 (10.5-ounce) bag miniature marshmallows or jar of
> cream of marshmallow
> Ingredients for the chocolate frosting:
> · 1 (16 oz) package powdered sugar, sifted
> · 1/2 c. milk
> · 1/4 c. butter, softened
> · 1/3 c. unsweetened cocoa
> Directions:
> 1. Pre-heat oven to 350° degrees
> 2. Whisk together melted butter and next 5 ingredients in a
> large bowl.
> 3. Stir in flour and chopped pecans.
> 4. Spread batter (it will be thick) into a greased and
> floured 15- x 10-inch jellyroll pan (or use a deep dish
> cookie sheet).
> 5. Bake at 350° for 20 to 25 minutes or until a wooden pick
> inserted in center comes out clean. Note: Reduce the
> temperature by 25 degrees if you are using a dark pan.
> 6. Remove from oven; top warm cake evenly with
> marshmallows.
> 7. Return to oven, and bake 5 minutes.
> 8. Make Chocolate Frosting: Beat all ingredients together
> with an electric mixer until smooth.
> 9. Drizzle Chocolate Frosting over warm cake.
> 10. Let the cake cool completely before cutting into
> squares!
> HERE'S A TIP FOR THOSE OF YOU IN A HURRY: You can also use 2
> (19.5-ounce) packages of brownie mix instead of making the
> brownies from scratch.
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