Mississippi Mud
Ingredients
- 4 eggs
- 1 C. butter or margarine, softened
- 2 C. granulated sugar
- 1 tsp. vanilla extract
- 1 1/2 C. all purpose flour
- 1/4 C. unsweetened cocoa
- Dash salt
- 1 C. chopped pecans
- 1 7 oz. jar marshmallow crème
- Frosting:
- 1/3 C. butter or margarine
- 1/4 C. unsweetened cocoa
- 1/3 C. milk
- 1 tsp. vanilla extract
- 2 1/2 C. confectioners' sugar
Directions
Preheat oven to 350 degrees. Grease a 13x9x2-inch pan. In large mixing bowl, beat eggs, butter, sugar and vanilla at medium speed until light and fluffy, scraping sides of bowl occasionally. Add flour, cocoa, salt; beat just to blend. Fold in pecans. Spread batter evenly in pan. Bake 40 minutes. Immediately place dollops of marshmallow crème on cake; spread until smooth. Let rest on wire rack until cool, at least one hour, before frosting.
To make frosting, in medium saucepan, melt butter; stir in cocoa and cook 1 minute. Remove from heat. Add remaining ingredients; stir until smooth. Spread over top of marshmallow crème. When frosting has cooled, cut cake into 1 inch squares.
Yield: 7 dozen bars, about 80 calories each
