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Thursday, June 9, 2011

This just in! (Mississippi Mud Cake :)

Literally, this recipe just arrived in my mailbox, so even I haven't had a chance to make these yet.  However, they sure do look tasty, so the recipe will be added to my must-bake-soon list.  Thankfully, my daughter is home from college for the summer and MAKES me go work out - we are leaving here shortly to hit SNAP to get our 4th day in a row workout in, makes it easier to indulge in the treats I bake~!  Without further ado, here is the recipe:

Mississippi Mud Cake
1 c. chopped pecans
1 c. butter
1 4 oz. semi-sweet chocolate baking bar, chopped up
2 c. sugar
1 1/2 c. flour
1/2 c. unsweetened cocoa
4 eggs
1 tsp. vanilla
3/4 tsp. salt
1 (10.5 oz. bag) miniature marshmellows
* Place pecans on a baking sheet and bake at 350 for 8 to 10 minutes, until toasted.
*Melt the butter and semisweet chocolate in a large microwave-safe glass bowl, until melted and smooth.  Stir in sugar and the next 5 ingredients.  Pour batter into a greased 15x10x1 inch greased pan.  Bake at 350 for 20 minutes.  Remove from oven and sprinkle evenly with marshmallows, bake 8 to 10 more minutes or until golden brown.  Remove from oven and sprinkle with the pecans.  Frost with the chocolate frosting below:

1/2 c. butter
1/3 c. unsweetened cocoa
1/3 c. milk
Stir together in a saucepan over medium heat, cook stirring constantly for 2 minutes or until bubbly.  Remove from heat.  Beat in 1# powdered sugar (more or less depending on the consistency you desire!) and 1 tsp. vanilla.

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