
Mississippi Mud Cake
(Yield: Makes 15 servings)

1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5 oz) bag miniature marshmallows
Chocolate Frosting
1. Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chipped pecans. Pour batter into a greased and floured 15-x10-inch jellyroll pan.
2. Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven and bake 5 minutes. Drizzle Chocolate frosting over warm cake. Cool Completely.
Note: 2 (19.5) packages brownie mix, prepared according to package directions, may be substituted for first 7 ingredients. Stir in chopped pecans. Bake at 350 degrees Fahrenheit for 30 minutes. Proceed with marshmallows and frosting as directed.
This recipe presented by Southern Living Magazine.
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