You’re gonna back after all

Classic Mississippi Mud Cake


 I’ll never forget the first time I ever had a piece of this delicious cake. My sweet Aunt Laverne Beck made one and brought to our family reunion many years ago when I was a teenager. Everyone just loved it and Aunt Laverne shared the recipe with my Mom. It has always been one of my favorites.

Ingredients :
1 cup of melted butter
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

Instructions

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.(Frosting recipe below)
TIP: Let cake cool completely before cutting into squares!

Chocolate Frosting
1 (16 oz) package powdered sugar, sifted
1/2 c. milk
1/4 c. butter, softened
1/3 c. unsweetened cocoa
Beat all ingredients together with an electric mixer until smooth.

If you love this recipe please enjoy and share!