Mississippi Mud Cake
Author: 
 
Ingredients
  • For the Cake:
  • 1 cup unsalted butter, softened, plus extra for the pan
  • 1-1/2 cups all-purpose flour, plus extra for dusting the pan
  • 1-1/2 cups unsweetened cocoa powder
  • 2 cups sugar
  • 4 large eggs
  • 1 cup coarsely chopped pecans
  • 1 teaspoon vanilla extract
  • 2-1/2 cups mini marshmallows
  • For the Chocolate Sauce:
  • 1-1/2 cups confectioner's sugar
  • ½ cup unsweetened cocoa powder
  • 1 cup chopped pecans
  • ½ cup evaporated milk
  • 1 cup butter, melted and cooled
Instructions
  1. For Cake: Preheat oven to 350 degrees F. Butter and flour the bottom and sides of a 9-inch springform pan; set aside. Sift together the flour and cocoa. Cream together the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. At low speed, mix the dry ingredients into the butter mixture. Add the pecans and vanilla and mix until combined. Scrape the mixture into the prepared pan and bake for 20 minutes. Remove from the oven and immediately sprinkle the top with the marshmallows. Return to the oven and continue baking for another 10 to 12 minutes until the marshmallows turn golden brown. Remove from the oven and let cool in the pan on a wire rack.
  2. For the Chocolate Sauce: Sift together the confectioner's sugar and the cocoa in a medium bowl. Add the pecans, evaporated milk, and melted butter, and mix until combined.
  3. To serve: Remove the spring from the cake pan. Slice the cake into wedges and drizzle sauce over each slice. Store cake at room temperature, loosely covered. Serves 8.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sweet-serendipity/