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Monday, January 3, 2011

Mississippi Mud Cake

If your house is anything like mine, dessert is the best part of the day! We don't have dessert on a daily basis, but when we do, we go big. Anything "brownie" related is a favorite and this is no exception, plus if you're in a hurry you can swap out 2 brownie mixes for the cake ingredients...homemade or semi-homemade it's up to you! 
Mississippi Mud Cake
Recipe and Photo via Southern Living Magazine

 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

 

 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

 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
 Enjoy!
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