Mississippi Mud Cake


1 cup butter, melted

2 cups sugar

½ cup unsweetened cocoa

4 large eggs, lightly beaten

1 tspn vanilla extract

1/8 tspn salt

1-1/2 cups all-purpose flour

1-1/2 cups coarsely chopped pecans, toasted

1 (10.5-oz) bag miniature marshmallows

¾ cup flaked coconut (optional)

Chocolate Frosting


Whisk together melted butter and next 5 ingredients in a large bowl. Pour batter into a greased and floured 15x10 in 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.

Note 2 (19.5-oz) packages brownie mix, prepared according to package directions, may be substituted for first 7 ingredients. Stir in chopped pecans. Bake at 350 for 30 minutes. Proceed with marshmallows and frosting as directed.


Chocolate Frosting (2 cups)

1-16 oz package powdered sugar, sifted

½ cup milk

¼ cup butter softened

1/3 cup unsweetened cocoa

Beat all ingredients at medium speed with an electric mixer until smooth.


Southern Living June 2004