Mississippi Mud Cake

 There are many, many  delicious foods that are associated with southern cooking and with Mississippi in particular.  None is more iconic or tastier than Mississippi Mud Cake.Two of my three daughters went to college in Mississippi at Ole Miss.  During the years they were in school, my husband and I visited often.  We spent a lot of happy times in Mississippi and enjoyed wonderful southern hospitality, some very fun college football  and above all, ate a lot of really great food.

Just a week ago, some dear friends from Mississippi were in town and we  had a wonderful Sunday afternoon eating, talking, eating, singing, eating, laughing and oh yes, eating.

It just seemed fitting that we would finish off our meal with Mississippi Mud Cake.  I had so many requests for the recipe, I decided to share  it here with you our Chums…a sweet gooey delicious southern treat.

Here’s to so much love, joy and sweet abundant living y’all!

I doubled this when I made it and used a 1/2 sheet jelly roll/ cookie sheet pan, because there was a big crowd.  If you are making this for a big party you can do the same.  Otherwise, these amounts should do nicely for a family gathering….but don’t expect to have any  left over 🙂

Mississippi Mud Cake

1 cup chopped pecans
1 cup butter
4 oz semi sweet chocolate chips
2 cups sugar
11/2 cups all purpose flour
½ cup unsweetened cocoa
4 eggs
1 teaspoon vanilla extract
¾ teaspoon salt
1 (10.5 oz) bag miniature marshmallows

Chocolate Frosting

Toast the pecans in a 350 degree oven for 8-10 minutes.

Melt butter and chocolate chips over low heat (or in microwave) and stir until smooth.

Whisk in sugar, flour, cocoa, eggs, vanilla and salt into butter and chocolate.  Mix together and spread batter into a 9 x 13 baking dish.

Bake at 350 degrees for 25 – 30 minutes until sides begin to pull away from pan and center is cooked through.
Remove from oven and sprinkle with marshmallows.

Return to oven for 3-5 minutes until marshmallows are soft and puffy.

Remove from oven and drizzle warm cake with frosting and then sprinkle with toasted pecans.

Chocolate Frosting

½ cup butter
½ cup unsweetened cocoa
½ cup milk
1 teaspoon vanilla
1 lb. powdered sugar

Melt butter with cocoa and milk.  Stir and cook over low heat until smooth.  Stir in vanilla and powdered sugar.  Pour over cake while icing is still warm and pourable.

Allow to cool then cut into squares and serve.  And most importantly…enjoy!!!!