Mississippi Mud Cake

Name: Mississippi Mud Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 15 serving(s)
Ingredients: 236.59 ml butter, melted; 473.18 ml sugar; 118.29 ml unsweetened cocoa; 4 large eggs, lightly beaten; 4.92 ml vanilla extract; 0.61 ml salt; 354.88 ml all-purpose flour; 354.88 ml coarsely chopped pecans, toasted; 297.66 g bag miniature marshmallows; 453.59 g package powdered sugar, sifted; 118.29 ml milk; 59.14 ml butter, softened; 78.78 ml unsweetened cocoa

Submitted by Phoenix Food Queen

"Melt in your mouth, dreamy, creamy, and sinful... one of my favorite recipes!! I obtained this from Southern Living's "Our Reader's Top Rated Recipes". I recently took this to a Pot Luck BBQ and it was cleaned out really fast!"

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Ready In:: 50mins
Ingredients:: 13
Serves:: 15

ingredients

236.59 ml butter, melted
473.18 ml sugar
118.29 ml unsweetened cocoa
4 large eggs, lightly beaten
4.92 ml vanilla extract
0.61 ml salt
354.88 ml all-purpose flour
354.88 ml coarsely chopped pecans, toasted
297.66 g bag miniature marshmallows
chocolate frosting recipe
453.59 g package powdered sugar, sifted
118.29 ml milk
59.14 ml butter, softened
78.78 ml unsweetened cocoa

directions

NOTE: you can also substitute 2 19 . 5 oz packages of brownie mix and follow the package instructions and then add the pecans. from scratch is much more delectable!
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 jelly roll pan.
Bake at 350 degrees F for 20-25 minutes or until wooden pick inserted comes out clean. Remove from oven and top warm cake with marshmallows.
Return to oven and bake 5 more minutes.
Drizzle Chocolate Frosting over warm cake. Cool completely.
Chocolate Frosting Recipe:
Beat all ingredients together at medium speed with an electric mixer until smooth. You may have to add milk to obtain your desired consistency.

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RECIPE SUBMITTED BY

Phoenix Food Queen

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> Hello!!! I am a single mother of a multi handicapped 4 year old and I am a full time college student and I work in the health care field, I also take great delight in regional classics and authentic foods. Biggest pet peeves: I understand people like to take recipes that are from a culturally diverse background and make it their own (either by Americanizing it or what not..) but claiming it to be authentic. I prefer that a person says "This is my knock-off version". For me, it's like somebody carrying a Fake Prada and saying it's the real deal. It's not. I am very fair on my judging of recipes. Don't be offended if I don't like it. You can't make them all happy. I will tell you why it didn't work for me and maybe some suggestions on what could make it better or more appealing. Do not email me your nasty messages about it or have you and your recipe posting buddies harass me because I say your recipe isn't traditional. Because it's not and it's a blatant lie and you should say it isn't traditional. I don't get offended if people don't like mine. Different strokes for different folks. It doesn't hurt me not does it make or break my bank.

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