I’ve been so busy lately I’ve hardly had time to cook anything! Or to write anything. Or to do anything but work. Oh, but wait…I’m retired aren’t I? Sure am, yet it seems I’m busier than ever these days. Since I retired, I’ve been enjoying letting my creative side run rampant. I’ve taken some watercolor classes and spend lots of time practicing at my painting table by the window with beautiful north light. And now, I’ve begun making handmade books – journals, photo albums, sketchbooks. I’m enjoying the book binding just as much as painting.
By the way, I’m going to be showing and selling my paintings and hand bound books for the first time in October in my home town of Colquitt, Georgia. The chamber of commerce is holding their 2nd annual Bless Your Art Southern Folk Life Festival on October 28. If you’re anywhere near there, come out to see me.
The recipe I’m sharing today is an oldie. From the 70’s as best I remember. Mississippi Mud Cake is 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. If you let it cool completely, even refrigerate it, before cutting it will look so much nicer.
- 2 cups sugar
- 1 cup butter, melted
- 1/2 cup unsweetened cocoa
- 4 eggs, beaten
- 1 tsp. vanilla
- 1/8 tsp. salt
- 1 1/2 cups all-purpose flour
- 2 cups chopped pecans, toasted
- 10.5 oz. miniature marshmallows
- 1 lb. powdered sugar
- 1/2 cup milk
- 1/3 cup unsweetened cocoa
- 1/4 cup butter, softened
- Preheat the oven to 350 degrees.
- Add the sugar, butter, cocoa, eggs, vanilla, and salt to a large mixing bowl. Whisk together until well combined. Stir in the flour and chopped pecans.
- Pour the batter into a greased and floured 15x10-inch pan.
- Bake for 20-25 minutes or until a tester inserted in the center comes out clean. Remove the cake from oven and top evenly with the marshmallows. Return to the oven and bake for 5 more minutes. While the cake is baking, make the frosting.
- Place all ingredients in a medium bowl. Beat at medium speed with an electric mixer until combined and smooth.
- Remove cake from the oven and drizzle chocolate frosting over warm cake.
- Allow cake to cool completely before cutting.
For a shortcut, you can substitute two packages of brownie mix for the cake layer.
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— This post was originally published September 3, 2013
More chocolate desserts you might enjoy:
- 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’