Mississippi Mud Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 cup melted butter (or 1 stick of butter and 1 stick of margarine)
02 -
2 cups sugar
03 -
1/2 cup unsweetened cocoa
04 -
4 large eggs, lightly beaten
05 -
1 teaspoon vanilla extract
06 -
1/8 teaspoon salt
07 -
1 1/2 cups all-purpose flour
08 -
1 1/2 cups coarsely chopped pecans, toasted
→ Topping & Frosting
09 -
1 (10.5-ounce) bag miniature marshmallows
10 -
1 (16-ounce) package powdered sugar, sifted
11 -
1/2 cup milk
12 -
1/4 cup butter, softened
13 -
1/3 cup unsweetened cocoa
# Instructions:
01 -
Preheat the oven to 350°F. Grease and flour a 15 x 10-inch jellyroll pan. In a large bowl, whisk together the melted butter, sugar, cocoa, lightly beaten eggs, vanilla extract, and salt. Stir in the flour and chopped pecans until well combined. Pour the batter into the prepared pan, spreading it evenly.
02 -
Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Remove from the oven and top the warm cake evenly with miniature marshmallows. Return to the oven and bake for an additional 5 minutes.
03 -
While the cake is baking, beat together the powdered sugar, milk, softened butter, and unsweetened cocoa with an electric mixer until smooth.
04 -
Drizzle the chocolate frosting over the warm cake. Let the cake cool completely before cutting into squares.
# Notes:
01 -
These rich and decadent Mississippi Mud Cake Brownies are a perfect indulgence, featuring a layer of gooey marshmallows and a smooth chocolate frosting.