Friday, August 03, 2007

Mississippi Mud Cake

I have eaten Mississippi Mud Cake several times, but had never actually made it myself. This recipe is from the August issue Southern Living magazine. It requires a few steps, but it is WELL worth it. The frosting has an old-fashioned crunchy chocolate flavor that only the combination of cocoa and confectioners sugar can achieve.

Mississippi Mud Cake

1 cup chopped pecans
1 cup butter
4 oz semi-sweet chocolate
2 cups sugar
1 1/2 cups flour
1/2 cup unsweetened cocoa
4 large eggs
1 tsp vanilla
1/4 tsp salt
1 (1o.5 oz) bag miniature marshmallows
Chocolate Frosting

Place pecans in a single layer on a baking sheet. Bake at 350 for 8-10 minutes or until toasted.
Microwave 1 cup butter and semi-sweet chocolate together on high for 1 minutes or until melted. Stir until smooth.
Whisk sugar, flour, cocoa, eggs, vanilla, and salt together with chocolate mixture. Pour batter into a greased 15 x 10 x1 inch baking dish.
Bake at 350 for 20 minutes. Remove from oven and sprinkle evenly with marshmallows. Bake 8-10 minutes more, or until golden brown. Drizzle warm cake with chocolate frosting and sprinkle with pecans.

Chocolate Frosting

1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk 1 (16 oz) package powdered sugar
1 tsp vanilla

Stir butter, cocoa, and milk together in a saucepan over medium heat until butter is melted. Cook, stirring constantly, for 2 minutes or until slightly thickened. Remove form heat. Beat in powdered sugar and vanilla at medium speed until smooth.


Melt butter and chocolate together in the microwave:


Stir together until smooth:

Add to remaining ingredients and pour into glass baking dish:

After baking for 20 minutes, sprinkle with miniature marshmallows:

Bake an additional 8-10 minutes until marshmallows are nicely browned:
Meanwhile, prepare frosting by combining cocoa, butter, and milk in a saucepan over medium heat. (Note: This mixture will separate after cooking but it will all blend together when the sugar is added).

Add sugar and vanilla and beat until smooth:
Pour over warm cake and top with toasted pecans:

This cake is absolutely delicious and I'm sure I will make it often. It makes a huge amount, so it would be great to serve for a party. I promise that it will bring rave reviews!

9 comments:

Thistlemoon said...

That looks so delightful! All that chocolate and coffee flavor! Unbeatable!

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April said...

Is this Low Calorie?

Vickie said...

But of course :)

Anonymous said...

When I got my August issue of S.L., I saw the recipe and it immediately took me back to my childhood when my mother would make Mississippi Mud for picnics and such. Naturally, I made it the next day. It was phenomenal...

Vickie said...

That is cool. It is a great recipe. I'm sure your family loved it!

Anonymous said...

we made this over the weekend for dessert with my daddys taco soup.
it was EXCELLENT!

Vickie said...

I glad you liked it!

Tammy Walker said...

This is the BEST dessert in the whole wide world!!!! I didn't have the right pan, so I use a 13 by 9 and it worked good.

Vickie said...

That's good to know about the pan. I need to make it again sometime soon. It is perfect for chocolate/marshmallow fans.