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!


JennDZ - The Leftover Queen said...

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

Welcome to The Foodie Blogroll!

April said...

Is this Low Calorie?

Vickie said...

But of course :)

Anna 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!

Jenna Todd said...

we made this over the weekend for dessert with my daddys taco soup.

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.