Mississippi Mud Cake

Saturday, January 5, 2013

I found this recipe from an old Southern Living magazine {Love it}..And I must say, this is absolutely delicious. I made this the night we went to see Parental Guidance - such a funny movie - and we still have it..Partly because I cut it up into such big squares, of which one is enough for like 4 servings because it's so rich, and also because we are cutting back on sweets, trying to be as healthy as can be. Therefore, I only have like, one a week. Maybe. And it's hard to refrain from eating them, so please, if anyone wants to come to North Carolina to take them off of my hands, do not hesitate. Someone please take these away from me -- They are simply too wonderful!

{p.s. I posted a little about this before but haven't added the recipe until now!}

Anyway..the recipe is as follows:

1 cup chopped pecans, toasted
1 cup butter
4 oz. semisweet chocolate baking bar, chopped
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweeteened cocoa
4 large eggs
1 tsp. vanilla
3/4 tsp. salt
1 bag mini marshmallows
chocolate frosting - I used Betty Crocker, but you could also make your own, just add cocoa powder to taste since this link is for vanilla frosting.

And the instructions are:

Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl on high for 1 minute, or ntil melted and smooth. STIR every 30 seconds.

Whish sugar, flour, cooca, eggs, vanilla, and salt into melted chocolate mixture.

Pour batter into 15 x 10 x 1 jelly-roll pan, or just a sheetpan that fits it.

Bake at 350* for 20 minutes. Remove from oven, and sprinkle evenly with mini marshmallows. Bake 8 to 10 more minutes, or until golden brown.

Drizzle with chocolate frosting and spread evenly, then sprinkle with toasted pecans.



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