Recipe Description
Recipe Submitted By: Diane Pittman Vasseur
Mississippi Mud Cake
Baked homemade pecan brownie topped with mini marshmallows and chocolate icing.
3 large eggs
1/2 cup (1 stick) butter, melted
1/2 cup oil
2 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups pecans, coarsely chopped
3/4 of a 10.5 oz. bag miniature marshmallows
Icing
1 (16 oz) package powdered sugar
1/2 cup (1 stick) butter, softened
1/2 cup cocoa
1 teaspoon vanilla
1/3 cup boiling water (I microwave it)
Heat oven to 350°F. Grease and flour a 15×10-inch jellyroll pan or a deep dish cookie sheet.
Whisk eggs thoroughly in a large mixing bowl. Whisk in the next 6 ingredients. Stir in the flour with a spatula. Fold in the chopped pecans. Pour batter into the prepared pan.
Bake at 350° for about 20 minutes or until a toothpick inserted in center comes out clean.
Remove from oven; top warm cake evenly with marshmallows.
Turn oven off; return the cake to the oven for about 3 minutes. (Marshmallows should not be completely melted or browned). Remove to a wire rack to cool while you make the Icing.
Beat all Icing ingredients together with an electric mixer until smooth.
Drizzle Chocolate Icing over warm cake. (I put it in a plastic baggie and cut a corner off. (Any leftover icing freezes well).
Let the cake cool completely before cutting into squares or you will have one big ooey, gooey mess! I’ve found that a plastic knife works better for cutting.
