One of my favorite foods that I grew weak in the knees for after meeting my husband was pecans. His gramps used to make the most amazing candied pecans and turtles. If you have never had a fresh homemade candied pecan or turtle, you are missing out! And the special TLC that Gramps gave this treat, even down to the packaging, gave pecans a whole new meaning to me.
Mississippi Mud is a Southern staple. This dessert is commonly served as a chocolate pie. However, I prefer this cake version. The cake is more thick and fudgy like a brownie. How can you go wrong when you start with that? Then, smother it in gooey marshmallows, toasted pecans and a frosting glaze, and you got yourself some good stuff! Don’t forget to toast your nuts and sneak them in, even for those who don’t love nuts.
Fluffy Mississippi Mud Cake
For the Cake:
- 1 cup butter
- 1/2 cup cocoa heaping
- 2 cups sugar
- 4 large eggs slightly beaten
- 1 1/2 cups all-purpose flour
- 1 dash of salt
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans I put them in a pan over medium heat, tossing frequently until they start to brown and become fragrant, toasted
- 4 cups mini marshmallows
For the Chocolate Frosting:
- 2 cups powdered sugar sifted
- 1/4 cup milk
- 1/3 cup cocoa
- 1/4 cup softened butter
For the Cake:
Preheat oven to 350° F.
Lightly grease a 9x13 inch pan.
Melt the butter in a medium saucepan. Add the cocoa and stir. Remove from the heat.
Pour butter mixture into a mixing bowl and add sugar and eggs. Mix until blended.
Add the vanilla.
Mix in the flour and salt.
Put batter into prepared pan and cook for 35 minutes or until set.
Remove from oven and sprinkle with marshmallows and toasted pecans.
Cool in the pan on a wire rack.
For the Frosting:
Combine all of the ingredients and mix until smooth.
Pour frosting over lukewarm cake.