M ISSISSIPPI MUD CAKE 1 c. butter 1/2 c. cocoa 4 eggs 2 c. sugar 1 1/2 c. unsifted flour 15 lg. marshmallows
PECAN FUDGE FROSTING 1/2 c. butter 3 tbsp. cocoa 2 tbsp. white corn syrup 2 c. confectioners' sugar 3 tbsp. milk 1/2 c. chopped pecans In an 8x12 inch glass dish, place butter and cocoa. Heat on high 2 minutes or until melted. In large mixer bowl, place eggs. Beat slightly. Add sugar, four and butter-cocoa mixture; beat on medium speed until thoroughly blended. Pour mixture back into glass dish and heat in microwave 7 to 9 minutes on high, rotating dish half turn after 4 minutes. Distribute marshmallows over top of hot cake and heat on high 2 to 3 minutes, until marshmallows have melted. Let cake stand 30 minutes before frosting. Cool completely before serving. FROSTING: In small bowl, microwave butter and cocoa at high 1 to 1 1/2 minutes until melted. Add corn syrup and sugar and stir well. Gradually add milk to make smooth spreading consistency. Stir in 1/2 cup chopped pecans. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
