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Mississippi Pecan Mud Cake with Chocolate Frosting

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Submitted by prbeauty

Mississippi Pecan Mud Cake with Chocolate Frosting recipe

YIELD

16 servings

PREP

½ hrs

COOK

hrs

READY

hrs

Ingredients

½ 226.8
POUND G BUTTER
2 473
CUPS ML SUGAR
4 4
LARGE LARGE EGGS
1 ½ 355
79
CUP ML COCOA POWDER
unsweetened
1 237
CUP ML PECANS
coarsely chopped
1 5
TEASPOON ML VANILLA EXTRACT
pure
3 7.1E+2
The icing
½ 226.8
POUND G BUTTER
1 ½ 355
CUPS ML POWDERED SUGAR
79
CUP ML COCOA POWDER
1 237
CUP ML PECANS
coarsely chopped
½ 118

Directions

Preheat oven to 350℉ (180℃).

To prepare the cake batter, combine the butter and sugar in a mixing bowl.

Beat well until creamy.

Add the eggs, 1 at a time, beating thoroughly after each addition.

Sift together the flour and cocoa.

Fold this into the creamed mixture.

Add the chopped nuts and the vanilla.

Beat well.

Butter the bottom and sides of a 9 X 13 inch baking pan.

Add a little flour and shake it around to coat the bottom and sides of the pan.

Shake out the excess.

Spoon the cake batter into the pan and bake 25 to 30 minutes.

Remove from the oven and sprinkle the top with the marshmallows.

Return to the oven and bake about 10 minutes, until the marshmallows are melted and starting to brown.

Remove from the oven and let cool in the pan about 30 minutes.

Meanwhile, prepare the icing.

Melt the butter in a saucepan.

Sift together the confectioner’s sugar and cocoa.

Stir this into the butter along with the nuts and milk.

Spread this over the cake and let stand until thoroughly cooled.

Cut into slices and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 542 58% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 194mg 8%
Total Carbohydrate 19g 19%
Dietary Fiber 3g 11%
Sugars g
Protein 11g
Vitamin A 16% Vitamin C 0%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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