The Ultimate Chocolate Cake!!

This is the best blast of chocolate this side of the Mississippi.  I have made a lot of Texas Sheet cakes in my life but this one moves to the top of the list!!  The chocolate cake is rich, deep and moist...with a twinge of saltyness.  The top is gooey marshmallow, fudgy icing and toasted pecans!!!  Lip smacking good!!   Call it PMS food, chocolate lovers fantasy....anything you want to call it but call it GOOD!!!!   I made this for my weekend retreat and I had ladies getting up at 1:15 in the morning and sneaking down to the kitchen for another piece.  That is LOVE!!!!

Here goes...now you can wow all your friends!!! This cake can be cut and served as a bar.  It is easily eaten without utensils   Make it for this weeks tailgate soiree....I promise EVERYONE will love you!

Mississippi Mud Cake

Preheat oven to 350 degrees

Ingredients:

1 cup chopped pecans

1 cup butter

4 ounces semisweet chocolate baking bar, chopped.  I used 70% cocoa Lindt chocolate bars and it was fantastic

2 cups sugar

1 1/2 cups flour

1/2 cup unsweetened cocoa ( I used Hershey's Dark Cocoa)

4 large eggs

1 tsp vanilla extract

3/4 tsp salt
1 (10.5 ounce) bag mini-marshmallows
Chocolate Frosting (Recipe below)

1.  Place pecans in a single layer on a baking sheet.

2.  Bake at 350 degrees for 8-10 minutes until toasted

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

4.  Whisk sugar, flour,cocoa and salt together.

5.  Pour chocolate mixture into dry mixture and whisk together until smooth.

6.  Whisk in the eggs one at a time.  Add vanilla.

7.  Pour batter into greased 15 x 10 inch jelly roll pan.

8.  Bake at 350 degrees for 20 minutes.  Remove from oven.  Sprinkle evenly with mini marshmallow.  Bake 8-10 minutes or until marshmallows brown.

9.  Drizzle warm cake with Chocolate Frosting.

Chocolate Frosting

Ingredients:

1/2 cup butter

1/3 cup unsweetened cocoa

1/3 cup milk

1 (16 ounce) pkg powdered sugar

1 tsp vanilla

1.  Stir together the first three ingredients into a saucepan over medium heat until butter is melted. 

2.  Cook, stirring constantly 2 minutes or until slightly thickened; remove from heat.

3.  Beat in powdered sugar and vanilla at medium speed with an electric mixture until smooth.

Top with toasted pecans!

Cut into squares and dig in!!!  Believe me you will!!

Mississippi Mud Cake

Preheat oven to 350 degrees

Ingredients:

1 cup chopped pecans

1 cup butter

4 ounces semisweet chocolate baking bar, chopped.  I used 70% cocoa Lindt chocolate bars and it was fantastic

2 cups sugar

1 1/2 cups flour

1/2 cup unsweetened cocoa ( I used Hershey's Dark Cocoa)

4 large eggs

1 tsp vanilla extract

3/4 tsp salt
1 (10.5 ounce) bag mini-marshmallows
Chocolate Frosting (Recipe below)

1.  Place pecans in a single layer on a baking sheet.

2.  Bake at 350 degrees for 8-10 minutes until toasted

3.  Microwave 1 cup butter and chocolate in a large microwave-safe bowl at High 1 minute or until melted and smooth, stirring every 30 seconds.
4.  Whisk sugar, flour,cocoa and salt together.
5.  Pour chocolate mixture into dry mixture and whisk together until smooth.
6.  Whisk in the eggs one at a time.  Add vanilla.

7.  Pour batter into greased 15 x 10 inch jelly roll pan.

8.  Bake at 350 degrees for 20 minutes.  Remove from oven.  Sprinkle evenly with mini marshmallow.  Bake 8-10 minutes or until marshmallows brown.

9.  Drizzle warm cake with Chocolate Frosting.

Chocolate Frosting

Ingredients:

1/2 cup butter

1/3 cup unsweetened cocoa

1/3 cup milk

1 (16 ounce) pkg powdered sugar

1 tsp vanilla

1.  Stir together the first three ingredients into a saucepan over medium heat until butter is melted. 

2.  Cook, stirring constantly 2 minutes or until slightly thickened; remove from heat.

3.  Beat in powdered sugar and vanilla at medium speed with an electric mixture until smooth.

Top with toasted pecans!

Happy Trails,

Mtn Mama