Monday, August 24, 2009

Mississippi Mud Cake

This cake is what I will normally turn to when I need a quick dessert to take somewhere. This cake is really rich, so only a little piece is all you will need to satisfy that craving. I made this recipe before, but in cupcake form and it turned out just as good! I really don't think that you can go wrong with chocolate, pecans and marshmallows. Don't have time to make your marshmallows? no worries, store bought will do just as good here!

Mississippi Mud Cake:

1 cup butter or margarine
1/2 cup cocoa
2 cups sugar
4 large eggs, lightly beaten
1 1/2 all-purpose flour
Dash of salt
1 tsp. vanilla
1 1/2 cups chopped pecan
4 cups miniature marshmallows

Chocolate Frosting:
1 (16oz.) package powdered sugar
1/2 cup milk
1/3 cup cocoa
1/4 cup butter or margarine, softened

Combine butter and coca in a medium saucepan. Cook over medium heat until butter melts.

Remove from heat; transfer to a large mixing bowl. Add sugar and eggs; beat at medium speed with an electric mixer until blended. Add flour, salt, and vanilla; beat until blended. Stir in pecans. Spoon batter into greased 9x13 inch pan. Bake at 350 degrees for 35 minutes for the cake. Remove from oven and sprinkle marshmallows over hot cake. If making the cake, immediately spread frosting over marshmallows.

To make the chocolate frosting:
Combine all ingredients in a large bowl; beat at medium speed until smooth, adding an additional tablespoon of milk if frosting is too stiff.

10 comments:

Palidor said...

Wow, a cup of butter will definitely make this cake rich. But I adore rich buttery cakes.

Megan said...

mmmmm - yeah!! I'm sitting here with Sabrina drooling over the cake. It looks fabulous!

Denise said...

Wow, I would need to put on my eating pants to try these. They look so good and rich.

Donna-FFW said...

Oh does this ever look fabulous April. Love it. I am printing this off as we 'speak'

Ingrid said...

That's a great photo! I don't normally go for chocolate but I'd have to give it a try especially knowing it has pecans and marshmallows.
~ingrid

Megan said...

I love this cake. I've mae it before and can vouch for it's richness but not to rich for me!:)

Katherine Aucoin said...

This has to be one of my favorites that I haven't made in quite a while. Your picture has me drooling!

The Blonde Duck said...

That looks decadent.

Deborah said...

Yes - chocolate pecans and marshmallows are all you need to make me happy!

Louise | UPrinting.com said...

The only thing better than brownies is brownies topped with frosting. Oh my, that's heavenly!
Can we substitute the pecan with almonds though? :D

Monday, August 24, 2009

Mississippi Mud Cake

This cake is what I will normally turn to when I need a quick dessert to take somewhere. This cake is really rich, so only a little piece is all you will need to satisfy that craving. I made this recipe before, but in cupcake form and it turned out just as good! I really don't think that you can go wrong with chocolate, pecans and marshmallows. Don't have time to make your marshmallows? no worries, store bought will do just as good here!

Mississippi Mud Cake:

1 cup butter or margarine
1/2 cup cocoa
2 cups sugar
4 large eggs, lightly beaten
1 1/2 all-purpose flour
Dash of salt
1 tsp. vanilla
1 1/2 cups chopped pecan
4 cups miniature marshmallows

Chocolate Frosting:
1 (16oz.) package powdered sugar
1/2 cup milk
1/3 cup cocoa
1/4 cup butter or margarine, softened

Combine butter and coca in a medium saucepan. Cook over medium heat until butter melts.

Remove from heat; transfer to a large mixing bowl. Add sugar and eggs; beat at medium speed with an electric mixer until blended. Add flour, salt, and vanilla; beat until blended. Stir in pecans. Spoon batter into greased 9x13 inch pan. Bake at 350 degrees for 35 minutes for the cake. Remove from oven and sprinkle marshmallows over hot cake. If making the cake, immediately spread frosting over marshmallows.

To make the chocolate frosting:
Combine all ingredients in a large bowl; beat at medium speed until smooth, adding an additional tablespoon of milk if frosting is too stiff.

10 comments:

Palidor said...

Wow, a cup of butter will definitely make this cake rich. But I adore rich buttery cakes.

Megan said...

mmmmm - yeah!! I'm sitting here with Sabrina drooling over the cake. It looks fabulous!

Denise said...

Wow, I would need to put on my eating pants to try these. They look so good and rich.

Donna-FFW said...

Oh does this ever look fabulous April. Love it. I am printing this off as we 'speak'

Ingrid said...

That's a great photo! I don't normally go for chocolate but I'd have to give it a try especially knowing it has pecans and marshmallows.
~ingrid

Megan said...

I love this cake. I've mae it before and can vouch for it's richness but not to rich for me!:)

Katherine Aucoin said...

This has to be one of my favorites that I haven't made in quite a while. Your picture has me drooling!

The Blonde Duck said...

That looks decadent.

Deborah said...

Yes - chocolate pecans and marshmallows are all you need to make me happy!

Louise | UPrinting.com said...

The only thing better than brownies is brownies topped with frosting. Oh my, that's heavenly!
Can we substitute the pecan with almonds though? :D