Mississippi mud cake
1 cup (2 sticks) butter, melted 2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
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1 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups all-purpose flour
1-1/2 cups coarsely chopped pecans or walnuts, toasted
1 (10.5-ounce) bag miniature marshmallows
3 cups sifted confectioners' sugar
1/2 cup (1 stick) butter or margarine
1/3 cup unsweetened cocoa
1/2 cup evaporated milk
Makes 24 servings.
Heat oven to 350 degrees. Whisk melted butter, sugar, cocoa, eggs, vanilla and salt in a large bowl until thoroughly incorporated. Stir in flour and nuts. Pour batter into a greased and floured 15-by-10-inch jellyroll pan. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven and top immediately with marshmallows. Return to oven and bake 5 to 10 more minutes, until marshmallows are softened and lightly golden. Remove from oven and place on wire rack.
Make the frosting by beating all the ingredients together until smooth. Spoon over the warm cake. Serve warm or store in refrigerator.
Nutritional information per serving: 366 calories (43 percent from fat), 18.1 g fat (8.5 g saturated, 6.3 g monounsaturated), 67.2 mg cholesterol, 3.7 g protein, 50.8 g carbohydrates, 1.8 g fiber, 115.5 mg sodium.