Pecan Mississippi Mud Cake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Posting here for safe keeping. It also uses a 6 spring form pan so I can't imagine those 6 servings are going to be very big. Ingredients:
1/4 cup butter, softened |
1/2 cup sugar |
1 egg |
1/2 teaspoon vanilla extract |
1/4 cup all-purpose flour |
3 tablespoons baking cocoa |
1/4 teaspoon salt |
2 tablespoons chopped pecans |
3 tablespoons butter |
1 tablespoon 2% low-fat milk |
2 teaspoons 2% low-fat milk |
2 teaspoons baking cocoa |
1 cup confectioners' sugar |
1/8 teaspoon vanilla extract |
1/3 cup marshmallow creme |
2 tablespoons pecans, coarsely chopped |
Directions:
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.
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