Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the melted butter and granulated sugar. Mix until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.
- Fold in the chopped pecans. Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for approximately 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the cake from the oven and sprinkle the mini marshmallows evenly over the top. Return the cake to the oven for an additional 2 to 3 minutes, or until the marshmallows are puffed and slightly golden.
- Allow the cake to cool completely in the pan on a wire rack.
- While the cake is cooling, prepare the chocolate frosting. In a medium saucepan, melt the butter over low heat. Stir in the milk and cocoa powder, whisking until smooth. Remove the pan from the heat.
- Gradually add the powdered sugar, one cup at a time, stirring well after each addition. Stir in the vanilla extract until the frosting is smooth and creamy.
- Once the cake has cooled, pour the chocolate frosting over the marshmallow layer, spreading it evenly with a spatula.
- Allow the frosting to set before serving. You can refrigerate the cake for about 1 hour to help the frosting firm up.
- Slice and serve the Mississippi Mud Cake, and enjoy its rich, chocolatey goodness!
This recipe is a decadent treat, perfect for chocolate lovers. Whether it’s for a special occasion or simply to satisfy your sweet tooth, the Mississippi Mud Cake is sure to impress. Enjoy!
