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Mississippi Mud Cake Recipe


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     Mississippi Mud Cake

Category   Desserts - Breads
Sub Category   None
Servings   15
Preptime   15 minutes

1 cup chopped pecans
1 cup butter
1 (4 oz) semisweet chocolate baking bar, chopped
2 cups sugar
1-1/2 cups all purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 tsp vanilla extract
3/4 tsp salt
1 (10.5 oz) bag miniature marshmallows
chocolate frosting (see recipe)

Place pecans in a single layer on a baking sheet. Bake at 350 for 8-10 minutes or until toasted.
Microwave 1 cup butter and semisweet chocolate in a large microwave safe glass bowl at HIGH for 1 minute or until melted and smooth, stirring every 30 seconds.
Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15x10x1 inch jelly-roll pan.
Bake at 350 for 20 minutes. Remove from oven, and sprinkle evenly with mini marshmallows; bake 8-10 more minutes or until golden brown. Drizzle warm cake with chocolate frosting (see recipe), and sprinkle evenly with toasted pecans.

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