MISSISSIPPI MUD

This dessert is BY FAR my most requested recipe! It’s decadently delicious, and I’ve been making it since I first had it at a girlfriend’s house in high school. It’s crazy good!!!

1 cup butter
2 cups sugar
1/3 cup unsweetened cocoa
4 large eggs
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1 1/2 cups coarsely chopped pecans, toasted (optional)
1 (10.5-ounce) bag miniature marshmallows
Preheat oven to 350 degrees F. Mix butter and sugar. Add eggs and mix well. Sift dry ingredients, and add to the butter mixture, then add vanilla (and nuts if desired). Pour batter into a greased and floured 9×13 baking pan. Bake about 25-30 minutes (until a wooden pick comes out clean) and then pour mini marshmallows on top. Return to the oven and bake an additional 5-10 minutes – just until lightly browned. Remove from oven and frost.

FROSTING

1 (16-ounce) package powdered sugar, sifted
1/2 cup evaporated milk
1/2 cup butter, softened
1/3 cup unsweetened cocoa
1 tsp vanilla

Mix all ingredients together in a bowl. I start with the butter and sugar and cocoa, and then add the milk. You may add a bit more or less depending on the consistency you prefer. Finish by adding the vanilla. Spread on the warm cake.

Drizzle Chocolate Frosting over warm cake. Cool completely. And voila!!!

All cut up and ready to transport to my tailgate:

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