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Ingredients

salted butter: 1/4 cup (softened)
granulated sugar: 1/2 cup
eggs: 1
vanilla extract: 1/2 tsp
all-purpose flour (unsifted): 1/4 cup
unsweetened cocoa powder (sifted): 3 Tbl
salt: 1/4 tsp
pecans (chopped): 2 Tbl
salted butter: 3 Tbl
2% milk: 1 Tbl
2% milk: 2 tsp
unsweetened cocoa powder (sifted): 2 tsp
powdered sugar (unsifted): 1 cup
vanilla extract: 1/8 tsp
marshmallow cream topping: 1/3 cup
pecans: 2 Tbl (coarsely chopped)

Pecan Mississippi Mud Cake

Credit: Food.com

User rating:

  • Prep Time
    30 min
  • Cook Time
    30 min
  • Servings
    6 serving(s)

Tags

  1. CAKE:.
  2. Heat oven to 350.
  3. Coat a 6 inch springform pan with nonstick cooking spray and dust with flour; set aside.
  4. In a small mixing bowl, cream butter and sugar. Beat in egg and vanilla.
  5. Combine the flour, cocoa and salt; stir into creamed mixture just until blended.
  6. Stir in pecans.
  7. Transfer to prepared pan.
  8. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  9. FROSTING:.
  10. In a small saucepan, combine the butter, milk and cocoa; bring to a boil.
  11. Remove from the heat; beat in the confectioners' sugar and vanilla.
  12. Place springform pan on a wire rack.
  13. Immediately spread marshmallow creme over hot cake.
  14. Drop 2 tbsp of frosting over creme; cut through with a knife to swirl.
  15. Cool completely.
  16. Carefully run a knife around edge of pan to loosen; remove sides of pan.
  17. Spread remaining frosting over top and sides of cake.
  18. Sprinkle pecans on top.

What else can I make with these ingredients?

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