| Mississippi Mud Cake
Ingredients : 1 cup butter, melted 2 cups sugar 1/2 cup unsweetened cocoa 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 Chocolate Frosting (see below for recipe) Preparation : Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan. Bake at 350� for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely. Note: 2 (19.5-ounce) packages brownie mix, prepared according to package directions, may be substituted for first 7 ingredients. Stir in chopped pecans. Bake at 350� for 30 minutes. Proceed with marshmallows and frosting as directed. Yield : Makes 15 servings Chocolate Frosting Ingredients : 1 (16-ounce) package powdered sugar, sifted 1/2 cup milk 1/4 cup butter, softened 1/3 cup unsweetened cocoa Preparation : Beat all ingredients at medium speed with an electric mixer until smooth. Yield : Makes 2 cups Southern Living, JUNE 2004 |