Caramel-Peanut Mississippi Mud Cake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 cup butter |
4 ounces semisweet chocolate, chopped |
2 cups sugar |
1 1/2 cups all-purpose flour |
1/2 cup unsweetened cocoa |
4 large eggs |
1 teaspoon vanilla extract |
3/4 teaspoon salt |
1 (10.5-oz.) bag miniature marshmallows |
1/2 cup bottled caramel sauce |
chocolate frosting |
1 cup dry-roasted peanuts |
Directions:
1. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
2. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15- x 10- x 1-inch jelly-roll pan.
3. Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Microwave 1/2 cup bottled caramel sauce at HIGH 15 seconds. Drizzle over browned marshmallows. Drizzle with Chocolate Frosting, and sprinkle with 1 cup dry-roasted peanuts.
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