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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Mississippi Mud Cake Recipe

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This recipe for Mississippi Mud Cake is from St. Thomas the Apostle Catholic Church , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Chopped Pecans
1 cup Butter
4 oz. Semisweet Chocolate Baking Bar, Chopped
2 cup Sugar
1 1/2 cup All-Purpose Flour
1/2 cup Unsweetened Cocoa
4 Large Eggs
1 tsp. Vanilla Extract
3/4 tsp. Salt
10.5 oz. Miniature Marshmallows
Directions:
Directions:
Place pecans in a single layer on a baking sheet. Bake at 350º for 8 to 10 minutes or until toasted. Microwave butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15 x 10 x 1 in,. jelly-roll pan. Bake at 350º for 20 minutes. Remove from oven and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minute or until golden brown. Drizzle warm cake with chocolate frosting and sprinkle evenly with toasted pecans.
Personal Notes:
Personal Notes:
The chocolate frosting recipe in this book.

 

 

 

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