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Caramel-Peanut Mississippi Mud Cake

Caramel-Peanut Mississippi Mud Cake

Southern Living AUGUST 2007

  • Yield: Makes 15 servings
  • Prep time:15 Minutes
  • Bake:40 Minutes

Ingredients

  • 1 cup butter
  • 4 ounces semisweet chocolate, chopped
  • 2 cups sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1 (10.5-oz.) bag miniature marshmallows
  • 1/2 cup bottled caramel sauce
  • Chocolate Frosting
  • 1 cup dry-roasted peanuts

Preparation

1. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.

2. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15- x 10- x 1-inch jelly-roll pan.

3. Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Microwave 1/2 cup bottled caramel sauce at HIGH 15 seconds. Drizzle over browned marshmallows. Drizzle with Chocolate Frosting, and sprinkle with 1 cup dry-roasted peanuts.

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Caramel-Peanut Mississippi Mud Cake recipe

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