Perhaps it was watching our beloved St. Louis Cardinals slugging it out in the mud last night at Busch Stadium (only to lose the game) but I woke this morning with a Mississippi Mud Cake on my mind. Whether the State of Mississippi or the mighty Mississippi River as it flows beside the city of St. Louis, I will leave to my readers!
This well-known Southern favorite is rich with melted butter, cocoa, sugar, and eggs. Make it in a jelly roll pan and cut in squares. The chocolate cake layer is the perfect complement to a sweet-crunchy topping made of mini-marshmallows and chopped pecans. Allow the marshmallows to soften for five minutes after returning to the oven. When they begin to brown on top, take the cake out and drizzle the chocolate frosting over the top. Yum Yum GOOD! The chocolate frosting recipe makes 2 cups; I saved half of it for another purpose.
A great cake for sharing as it serves 15-18 easily, and a great ball game today: Cards win it 3-1!
Mississippi Mud Cake
1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows
Directions Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.
1 (16-ounce) package powdered sugar, sifted
1/2 cup milk $
1/4 cup butter, softened
1/3 cup unsweetened cocoa
Beat all at medium speed until smooth. Drizzle over warm cake. Store leftover frosting in fridge to be used for frosting cookies.