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Mississippi Mud Cake

Yield Makes 2 (9-inch) cakes (about 9 servings each)
This must be baked in two 9-inch square pans that are at least 2 inches deep.

Ingredients

  • Chocolate Velvet Cake Batter
  • 4 cups miniature marshmallows
  • 2 cups chopped pecans, toasted
  • 1/2 cup butter or margarine
  • 1/3 cup milk
  • 3 tablespoons cocoa
  • 1 (16-ounce) package powdered sugar, sifted
  • 1 teaspoon vanilla extract

How to Make It

  1. Spoon batter into 2 greased and floured aluminum foil-lined 9- x 9- x 2-inch square pans. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; sprinkle each cake evenly with 2 cups miniature marshmallows and 1 cup pecans. Return to oven, and bake 5 more minutes or just until marshmallows begin to melt. Remove from oven, and let cool on a wire rack.

  2. Bring butter, milk, and cocoa to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in powdered sugar and vanilla. Drizzle evenly over cakes in pans. Let cool completely. Cut cakes into squares.