Jar Marshmellow Cream or bag of miniature marshmellows
FROSTING
1/2 stick butter 1 tsp vanilla
6 tbsp milk
4 tbsp cocoa
1 box vanilla
Instructions
Toss the pecans with the melted butter and roast in a preheated 375 degree F oven for about 12 to 15 minutes or until fragrant. Remove and sprinkle with salt, transfer to a plate to cool. Once cooled, coarsely chop.
For the cake, reduce oven temperature to 350 degrees F. Butter a 9 x 13 inch pan; set aside. Whisk together the flour, sugar, salt and cocoa. Add the eggs, vanilla and cooled, melted butter; mix until blended. Pour into the prepared baking dish and bake at 350 degree F. for 20 to 25 minutes, or until a toothpick inserted into the center comes back clean. Remove from oven and sprinkle the marshmallows, or place dollops of the marshmallow creme, all over the top of the cake as soon as it comes out of the oven. Once the marshmallows or creme begins to melt, use a spatula to carefully spread out some, but leave a few bumps from the marshmallow.
For the frosting, melt together the last stick of butter with the milk until hot. Remove from the heat and whisk in the cocoa and vanilla. Add in the sifted powdered sugar and vanilla and quickly beat with a wooden spoon until smooth, returning to a low burner if mixture thickens too quickly. Immediately pour the frosting evenly all over the marshmallow layer. Immediately scatter the toasted pecans over the top, set entire pan aside on a wire rack and allow the cake to cool completely before cutting into small squares.
Cook's Notes- When you pour the icing on, lightly drag a wooden spoon in spots to create some swirls in the top of the cake if desired. Increase pecans to 2 cups and divide, putting one cup in the cake batter, and one cup on top. I like to cut these into squares store them in the refrigerator, layered with wax paper in a covered container. Bring them to room temperature before serving.
Originally Submitted
2/21/2015
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