The cover picture on the Simply Chocolate (from the editors of Southern Living) cookbook had their photo of the Mississippi Mud Cake and it was the deciding factor in me checking out the book from the library. I took the recipe in the book and modified it a little, using a springform pan to make the cake round for better slicing and using their suggestion bought brownie mix rather than making the batter from scratch. It is super rich and delicious, a small slice goes a long way. Peanut Butter Cup ice cream is great on the side.
1 package family size brownie mix
1 1/2 cups chopped pecans, toasted
1 10oz back of mini marshmallows (I only used half as many, since the pan was smaller)
Frosting: 16oz powdered sugar, sifted, 1/2 cup milk, 1/4 cup butter, softened, 1/3 cup unsweetened cocoa
Follow instructions on the brownie mix. I used a 10 inch springform pan and followed the 9x9 pan baking instruction. I also use the high altitude instructions for Colorado. Mix toasted pecans into the batter and pour into the springform pan. Bake per package instructions. Remove from oven, sprinkle mini marshmallows over the top and return to oven for 5 minutes.
While base is baking, make the frosting. Sift together the cocoa and powdered sugar. Add butter and milk and beat with electric mixer until smooth. When you take the cake out of the oven after the 5 minutes with the marshmallows, immediately pour frosting over the top. Let cake cool and then remove the ring from the springform pan. Slice and serve with ice cream. YUM!
No comments:
Post a Comment