I hope everyone had a great Labor Day holiday! Were you raring to get back to work this morning? No? Well, me either. Although I’m very thankful that I have a full-time job, I sure do enjoy those long weekends. There’s just something so luxurious feeling about sleeping in on a Monday morning. I could really get used to it.
We didn’t have any special plans for the weekend. Mostly cooking and piddling around the house. Then yesterday morning we got in the car and just starting driving. I love doing that. Just riding with no particular destination in mind and no set time to be anywhere. We drove all over northeast Georgia making our way from here to Athens then up through a little town called Elberton, back over to the interstate and home. Everything beyond Athens was a part of the state neither of us had ever seen. We made a few stops along the way to look at interesting things and spent a little while at the outlet shops north of us. I’d say it was a good day all-in-all. A nice, relaxing drive with good company!
I spent the whole day Saturday in the kitchen. It was one of those rare times when I was really energized and just whipped out one recipe after the other. One of those recipes was this Mississippi Mud Cake. It’s another from the vintage collection. The best I remember, this one originated in the 70’s and it has actually remained pretty popular ever since. It’s basically a brownie base with melted marshmallows on top and a chocolate frosting drizzled all over the top. Oh, brother. What could be wrong with that?
Start by preheating your oven to 350 degrees.
Add the sugar, butter, cocoa, eggs, vanilla, and salt to a large mixing bowl. Whisk it all together until combined. Stir in the flour and 1 1/2 cups of the toasted pecans.
Pour the batter into a greased and floured 15×10-inch pan. (Tip: for any chocolate cake, if you want to make sure the finished cake doesn’t have white flour on the outside, use cocoa to dust your pan) Bake for 20-25 minutes or until a tester inserted in the center comes out clean. Remove the cake from the oven and top it evenly with the marshmallows. Return to the oven and bake for 5 more minutes.
While the cake is baking, make the frosting. Easy as can be – just place all the ingredients in a medium bowl and beat at medium speed with an electric mixer until combined and smooth.
Remove the cake from the oven and drizzle chocolate frosting over the top. The marshmallows should have a very lightly toasted look. Sprinkle with the remaining toasted pecans.
It’s really important to allow the cake to cool completely before cutting it. I sent some of this to our neighbors across the street on Saturday afternoon. I cut it while it was still warm and it wasn’t pretty. It still tasted wonderful, but didn’t look very nice. If you let it cool completely, even refrigerate it, before cutting it will look so much nicer.
More chocolate desserts you might enjoy from around the internet:
- Ultimate Chocolate Cupcakes from Brown-Eyed Baker
- Chocolate Covered Strawberry Brownies from Chocolate Moosey
- The Best Chocolate Sauce Recipe from David Lebovitz
- Chocolate-Frangelico Fondue from Cooking Light
- Double Chocolate Snowquakes from Country Living
- Salted Caramel Hot Chocolate with Tequila from Creative Culinary
- Mexican Chocolate Sour Cream Cupcakes from Amanda’s Cookin’
What I was up to…
- One year ago: Buttery Barbecued Chicken
- Two years ago: Herbed Roasted Potatoes
- Three years ago: Fire and Ice Tomatoes
- Four years ago: Pork Tenderloin with Mustard Sauce