Mississippi Mud Monday

Mondays can be tough.  Especially in the dead of winter.  I have just the thing, though,  to warm you from the inside out – Mississippi Mud Cake.  This rich and gooey Southern dessert comes in all sorts of variations from cake to pie and is said to resemble the Mississippi River banks.  I had my first experience with Mississippi Mud pie when I was in college in Baltimore.  One of my best friends and I would go to TGIF’s for a slice of their ice-cream version (which is sadly no longer on the menu).  Maybe some of you have a cherished family version that brings you back to your childhood.  With my brother in town today for a convention, I decided to give Mississippi Mud a try for our family dinner.   It was dense, chocolaty, and delicious!

Mississippi Mud Cake

Cake:

• 1 c. butter
• 1/2 c. cocoa
• 2 c. sugar
• 4 large eggs, slightly beaten
• 1 1/2 c. all purpose flour
• 1 dash salt
• 1 tsp. vanilla extract
• 1 1/2 c. pecans, optional
• 4 c. mini marshmallows

Chocolate frosting:

• 1 (16 oz.) package powdered sugar
• 1/2 c. milk
• 1/3 c. cocoa
• 1/4 c. softened butter

1. Preheat oven to 350 degrees.  Spray a 9×13″ pan with baking spray.
2. Melt the butter in a medium saucepan.  Add the cocoa and stir.  Remove from the heat.
3. Pour butter mixture in to a mixing bowl and add sugar and eggs.  Mix until blended.
4. Add the vanilla.  Mix in the flour and salt.  Stir in the pecans.
5. Put the batter into the prepared pan and cook for 30-35 minutes or until done.
6. Remove from the oven and sprinkle with the marshmallows.
7. For the frosting:  Combine all of the ingredients and mix until smooth.  Spread on the cooled cake.

Enjoy!