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
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.
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:
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: