Deep Dark Mississippi Mud Cake


I doubled the chocolate in the cake to make it a deeper richer chocolate cake. It is a great cake to take to potlucks, parties, or anywhere you need to serve many easily. I highly recommend roasting the pecans to bring out their flavor. This cake is always a huge hit with everyone from kids to seniors. INDULGE!!

1 Cup Chopped pecans
1 cup butter (2 sticks)
4 oz semi sweet chocolate, chopped
2 cups granulated sugar
1 1/2 cups all purpose flour
1/2 cup cocoa
4 large eggs, slightly beaten
1 tsp. pure vanilla extract
3/4 tsp salt
10 oz bag miniature marshmallows
1/2 cup butter (1 stick)
1/3 cup unsweetened cocoa
1/3 cup milk
1 1lb box powdered sugar
1 tsp pure vanilla extract
1/4 tsp salt
Heat oven to 350 degrees Place pecans on a cookie sheet and bake in preheated oven for 8 -10 minutes to toast. Set aside to cool. You will use them after cake is done. Grease 10"x15" jelly roll pan. Microwave butter and chopped chocolate together in a large microwave safe glass bowl on high for 1 minute or until melted and smooth, stirring every 30 seconds after first minute. Whisk in sugar and next five ingredients (through to 3/4 tsp salt) into melted chocolate mixture. Pour batter into greased jelly roll pan. Bake at 350 degrees for 20 minutes. While cake is cooking make the chocolate frosting: Melt butter in medium saucepan over medium heat, add milk and cocoa. Stir constantly 2 minutes or until slightly thickened. Remove from heat. Beat in powdered sugar and vanilla and 1/4 tsp salt until smooth. Let cool while cake finishes baking. If too thick when ready to pour on cake, add a few drops of milk. Remove cake from oven and sprinkle marshmallows evenly over the top. Return to oven for another 8 - 10 minutes until melted and starting to turn golden brown. Sprinkle toasted pecans and pour chocolate frosting over top. Let cool.


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