Divine Mississippi Mud Cake Recipe
- 1 C. chopped pecans
- 1 C. butter
- 4 oz. semi-sweet chocolate, chopped
- 2 C. sugar
- 1 1/2 C. all-purpose flour
- 1/2 C. unsweetened cocoa
- 4 lg. eggs
- 1 tsp. vanilla extract
- 3/4 tsp. salt
- 1 10.5-oz. bag miniature marshmallows
- chocolate frosting
Place pecans in a single layer on a baking sheet. Bake at 350 degrees for 8-10 minutes or until toasted. Microwave 1 cup butter and semi-sweet chocolate in a large microwave-safe glass bowl on HIGH for 1 minute or until melted and smooth, stirring every 30 seconds. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15x10x1-inch jelly-roll pan. Bake at 350 degrees for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8-10 more minutes or until golden brown. Drizzle warm cake with chocolate frosting, and sprinkle evenly with toasted pecans.
Here are a couple of substitutes and variations if you want to try it another way.
**Kitchen Express Mississippi Mud Cake: Prepare pecans as directed. Substitute 2 (17.6-oz.) packages fudge brownie mix for batter. Prepare mix according to package directions; pour batter into a greased 15x10x1-inch jelly-roll pan. Bake at 350 degrees for 25 minutes. Remove from oven, and top with marshmallows; bake 8-10 more minutes. Proceed with recipe as directed. Note: For testing purposes only, we used Duncan Hines Chocolate Lover's Double Fudge Brownie Mix.
**Caramel-Peanut Mississippi Mud Cake: Omit pecans. Prepare and bake Mississippi Mud Cake as directed. Microwave 1/2 cup bottled caramel sauce on HIGH 15 seconds. Drizzle over browned marshmallows. Drizzle with chocolate frosting, and sprinkle with 1 cup dry-roasted peanuts.
**Mississippi Mud Cupcakes: Prepare pecans and Mississippi Mud Cake batter as directed. Spoon batter evenly into 24 paper-lined muffin cups. Bake at 350 degrees for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1 1/4 cups chocolate frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use.Note: To serve remaining chocolate frosting over pound cake or ice cream, microwave reserved 3/4 cup chocolate frosting in a medium-size microwave-safe glass bowl on HIGH 15 seconds or until warm.