Mississippi Mud Cake

This was really easy to make and fun. They turned out really great and were the hit of teacher appreciation week for my kids teachers. I just wanted to suggest using parchment paper on the tray instead of greasing and flouring. That's what I did and it was great. It helped to make a smooth transition to the cutting board for cutting..

Mississippi Mud Cake

Ingredients for the cake:

  •     1 cup of melted butter (or 1 stick of butter and 1 stick of margarine)
  •     2 cups sugar
  •     1/2 cup unsweetened cocoa powder
  •     4 large eggs (lightly beaten)
  •     1 teaspoon vanilla extract
  •     1/8 teaspoon salt
  •     1 1/2 cups all-purpose flour
  •     1 1/2 cups coarsely chopped pecans, toasted
  •     1 (10.5-ounce) bag miniature marshmallows

Ingredients for the chocolate frosting:

  •     1 (16 oz) package powdered sugar, sifted
  •     1/2 c. milk
  •     1/4 c. butter, softened
  •     1/3 c. unsweetened cocoa

  1.     Pre-heat oven to 350° degrees
  2.     Whisk together melted butter and next 5 ingredients in a large bowl. 
  3.     Stir in flour and chopped pecans. 
  4.     Spread batter (it will be thick) into a greased and floured 15- x 10-inch jellyroll pan (or use a deep dish cookie sheet).
  5.     Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Note: Reduce the temperature by 25 degrees if you are using a dark pan.
  6.     Remove from oven; top warm cake evenly with marshmallows. 
  7.     Return to oven, and bake 5 minutes. 
  8.     Make Chocolate Frosting: Beat all ingredients together with an electric mixer until smooth.
  9.     Drizzle Chocolate Frosting over warm cake. 
  10.     Let the cake cool completely before cutting into squares!

HERE'S A TIP FOR THOSE OF YOU IN A HURRY: You can also use 2 (19.5-ounce) packages of brownie mix instead of making the brownies from scratch.

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