Mississippi Mud Cake

Thinking this might just have to be the dessert for the 4th of July.  I know it's not the right color theme but I can always stick a little paper American flag in each piece.

Mississippi Mud Cake Recipe from Southern Living Yield: Makes 15 servings

Ingredients

• 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-ounce) bag miniature marshmallows

 Ingredients

• 1  (16-ounce) package powdered sugar, sifted
• 1/2  cup  milk
• 1/4  cup  butter, softened
• 1/3  cup  unsweetened cocoa

Preparation

Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan. Bake at 350° 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-ounce) packages brownie mix, prepared according to package directions, may be substituted for first 7 ingredients. Stir in chopped pecans. Bake at 350° for 30 minutes. Proceed with marshmallows and frosting as directed.

 

Preparation for Chocolate Frosting

Beat all ingredients at medium speed with an electric mixer until smooth.