Mississippi Mud Cake
a.. 1 cup chopped pecans
b.. 1 cup butter
c.. 4 ounces semisweet chocolate, chopped
d.. 2 cups sugar
e.. 1 1/2 cups all-purpose flour
f.. 1/2 cup unsweetened cocoa
g.. 4 large eggs
h.. 1 teaspoon vanilla extract
i.. 3/4 teaspoon salt
j.. 1 (10.5-oz.) bag miniature marshmallows
k.. Chocolate Frosting
Preparation
1.. 1. Place pecans in a single layer on a baking sheet.
2.. 2. Bake at 350° for 8 to 10 minutes or until toasted.
3.. 3. Microwave 1 cup butter and semisweet chocolate in a large
microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring
every 30 seconds.
4.. 4. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter
into a greased 15- x 10- x 1-inch jelly-roll pan.
5.. 5. Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly
with miniature marshmallows; bake 8 to 10 more minutes or until golden brown.
Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted
pecans.
6.. Kitchen Express Mississippi Mud Cake: Prepare pecans as directed.
Substitute 2 (17.6-oz.) packages fudge brownie mix for batter. Prepare mix
according to package directions; pour batter into a greased 15- x 10- x 1-inch
jelly-roll pan. Bake at 350° for 25 minutes. Remove from oven, and top with
marshmallows; bake 8 to 10 more minutes. Proceed with recipe as directed. Note:
For testing purposes only, we used Duncan Hines Chocolate Lover's Double Fudge
Brownie Mix.
7.. Caramel-Peanut Mississippi Mud Cake: Omit pecans. Prepare and bake
Mississippi Mud Cake as directed. Microwave 1/2 cup bottled caramel sauce at
HIGH 15 seconds. Drizzle over browned marshmallows. Drizzle with Chocolate
Frosting, and sprinkle with 1 cup dry-roasted peanuts.
8.. Mississippi Mud Cupcakes: Prepare pecans and Mississippi Mud Cake batter
as directed. Spoon batter evenly into 24 paper-lined muffin cups. Bake at 350°
for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature
marshmallows, and bake 5 more minutes or until golden. Remove from oven, and
cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on
wire rack. Drizzle warm cakes evenly with 1 1/4 cups Chocolate Frosting, and
sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another
use. Note: To serve remaining Chocolate Frosting over pound cake or ice cream,
microwave reserved 3/4 cup Chocolate Frosting in a medium-size microwave-safe
glass bowl at HIGH 15 seconds or until warm.
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