Just like all around the country, it is scorching here. For us that means dinner is BBQ, cold sandwiches, or a trip to eat out. However, yesterday we got a wonderful afternoon thunderstorm and the temperature dropped 30 degrees in 30 minutes. That is the beauty of living in the mountains. So, I had time to make a cake: Mississippi Mudd Cake!
I found this recipe on Pinterest a few weeks ago but while morning sickness was raging, sweets were NOT my thing. Ask Clint’s co-workers….he was asked more than once why he had not been bringing treats lately.
This is a VERY sweet treat. I cut it in to small bars and served it with a tall glass of ice cold milk. The frosting is amazing and the nuts in the cake make it perfect.
Mississippi Mudd Cake
1 cup melted butter
2 cups sugar
½ cup unsweetened cocoa powder
4 large eggs, lightly beaten
1 teaspoon vanilla extract
⅛ teaspoon salt
1 ½ cups flour
1 ½ cups chopped pecans
10.5 oz bag miniature marshmallows
16oz powdered sugar
½ cup milk
¼ cup butter, softened
⅓ cup unsweetened cocoa powder
1. Whisk together melted butter and next 5 ingredients in a large bowl.
2. Stir in flour and chopped pecans
3. Pour in to foil lined and greased 15X10 inch jelly roll pan.
4. Bake at 350 degrees for 20-25 minutes until center is done.
5. Remove cake from oven and sprinkle marshmallows on top. Return to oven and bake for 5 minutes.
6. Drizzle Chocolate Frosting over warm cake.
*These must cool completely before cutting in to squares *
Liked the Mississippi Mudd Cake? Try Knock You Naked Brownies