Pecan Mississippi Mud Cake

Submitted by PSU_Lioness

"I found this in a Taste of Home: Cooking for 2 magazine (even though it serves 6) and I've been dying to try it! Posting here for safe keeping. It also uses a 6" spring form pan so I can't imagine those 6 servings are going to be very big!"

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 6

ingredients

• CAKE

• 1⁄4 cup butter, softened
• 1⁄2 cup sugar
• 1 egg
• 1⁄2 teaspoon vanilla extract
• 1⁄4 cup all-purpose flour
• 3 tablespoons baking cocoa
• 1⁄4 teaspoon salt
• 2 tablespoons chopped pecans

• FROSTING

• 3 tablespoons butter
• 1 tablespoon 2% low-fat milk
• 2 teaspoons 2% low-fat milk
• 2 teaspoons baking cocoa
• 1 cup confectioners' sugar
• 1⁄8 teaspoon vanilla extract
• 1⁄3 cup marshmallow creme
• 2 tablespoons pecans, coarsely chopped

directions

1. CAKE:

2. Heat oven to 350.
3. Coat a 6 inch springform pan with nonstick cooking spray and dust with flour; set aside.
4. In a small mixing bowl, cream butter and sugar. Beat in egg and vanilla.
5. Combine the flour, cocoa and salt; stir into creamed mixture just until blended.
6. Stir in pecans.
7. Transfer to prepared pan.
8. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.

9. FROSTING:

10. In a small saucepan, combine the butter, milk and cocoa; bring to a boil.
11. Remove from the heat; beat in the confectioners' sugar and vanilla.
12. Place springform pan on a wire rack.
13. Immediately spread marshmallow creme over hot cake.
14. Drop 2 tbsp of frosting over creme; cut through with a knife to swirl.
15. Cool completely.
16. Carefully run a knife around edge of pan to loosen; remove sides of pan.
17. Spread remaining frosting over top and sides of cake.
18. Sprinkle pecans on top.