Mississippi Mud Cake With Fabulous Chocolate Frost
Ingredients
1/2 C. butter, softened
1 C. sugar
3 eggs
3/4 C. all purpose flour
1/2 tsp. baking powder
Dash salt
1/4 C. plus 1 /12 Tbsp. cocoa
1 tsp. vanilla extract
1 C. pecans, chopped
10 ounces marshmallows
1 C. chocolate frosting
1/4 C. butter
1/4 C. plus 2 Tbsp. cocoa
1/4 C. plus 3 Tbsp. warm milk
1 tsp. vanilla extract
16 ounces powdered sugar, sifted
Cooking Instructions
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch. Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. Let frosting harden before cutting the cake into squares. Frosting: Cream butter; add cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla. Spread immediately over warm marshmallows.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)