Did you ever try a recipe that turned out so good, you knew it was going to become a favorite? This cake is moist and rich, while the icing, nuts and marshmallows make a great combination, and remind me of Rocky Road. It's so full of chocolate it's bound to satisfy any cravings you might have! This recipe makes about 4 dozen bars, enough for a picnic or large family gathering.
Mississippi Mud Bars
1 cup butter
1 cup milk
1/2 cup unsweetened cocoa powder
2 large eggs
1 tsp. vanilla extract
2 cups sugar
2 cups all-purpose flour
1 tsp. baking soda
1 1/2 cups chopped and toasted pecans
3 cups miniature marshmallows
Mississippi Mud Frosting (see below)
Preheat oven to 350 degrees. Grease and flour a 15x11 jelly roll pan.
In a medium saucepan, melt butter over medium heat. Whisk in milk, cocoa, water, and eggs. Bring to boil over medium heat (watch for burning), whisking constantly. Remove from heat and stir in vanilla.
In a large bowl, combine sugar, flour, and baking soda. Pour butter mixture over sugar mixture and whisk until combined. Pour into prepared pan. Bake for 20 minutes. Remove from oven and immediately sprinkle marshmallows and pecans over hot cake.
Mississippi Mud Bar Frosting
1/2 cup butter
1/2 cup evaporated milk
1/3 cup unsweetened cocoa powder
1 tsp. vanilla
4 1/2 cups confectioners' sugar
In a medium saucepan, melt butter over medium heat. Whisk in milk, cocoa, and vanilla. Bring to a boil, whisking constantly. Remove from heat and whisk in confectioners' sugar until smooth.
Pour hot icing over cake. Spread with a knife if needed. Cool then cut into squares.
"Nine out of ten people like chocolate. The tenth person always lies."
- John Q. Tullius