Starting the New Year off with a dessert recipe like this might not fit in with any fitness goals for this year, but if you’re looking for a rich, chocolate dessert, this fits the bill perfectly. A thick chocolate cake, covered in marshmallows and topped with chocolate fudge like frosting makes this a crowd pleasing dessert.
There are many variations of this, some with different names and little differences in ingredients. It’s certainly a southern staple. This is a recipe I’ve had for years. I remember that my Aunt Mary was the first to make it for a family gathering back in the seventies. She passed the recipe along. I realized recently that I had not made this in many years and I decided that this past Thanksgiving was just the right time to change that. It was every bit as delicious as I remembered.
INGREDIENTS~
1 cup butter
1/2 cup cocoa
2 cups sugar
4 large eggs, slightly beaten
1 1/2 cups all purpose flour
1 dash of salt
1 tsp vanilla extract
1 1/2 cups of pecans
4 cups mini marshmallows
1 cup butter
1/2 cup cocoa
2 cups sugar
4 large eggs, slightly beaten
1 1/2 cups all purpose flour
1 dash of salt
1 tsp vanilla extract
1 1/2 cups of pecans
4 cups mini marshmallows
DIRECTIONS~
- Preheat oven to 350°F.
- Cover bottom of 9 x 13 pan with cake release
- Melt the butter in a medium saucepan.
- Add the cocoa and stir.
- Remove from the heat.
- Pour butter mixture into a mixing bowl and add sugar and eggs.
- Mix until blended.
- Add the vanilla.
- Mix in the flour and salt.
- Stir in the pecans.
- Put batter into prepared pan and cook for 30-35 minutes.
- Remove from oven and cover with marshmallows.
- Return to oven for approximately 3 minutes to allow marshmallows to begin to melt.
- Cool in the pan on a wire rack. Allow to cool completely before frosting.
- For Frosting
- 1 (16 ounce) package powdered sugar
- 1/2 cup milk
- 1/3 cup cocoa
- 1/4 cup softened butter
- 1 cup chopped pecans
- Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake.
I love that the batter includes chopped pecans.
It’s a very dense cake and the batter is thick.
After baking the cake, a layer of miniature marshmallows is spread over the top. It’s returned to the oven just long enough for the marshmallows to begin to melt into each other.
After cooling completely, the cake is covered with a layer of chocolate/pecan frosting.
It’s delicious served at room temperature, but to me, it’s even better served warm. To serve warm, place individual servings into the microwave for ten seconds and you’ll get melted marshmallowy goodness!
There are so many great flavors and textures in this dessert. Rich chocolate, pecans, marshmallows, fudgy frosting~all blend together for a scrumptious delight.
Looks delicious! Thanks for sharing!
Thanks, Laurie! It’s easy to put together and packs a ton of flavor.
This looks awesome — pinning so that I can try this soon! I’m so glad to have you share this at Snickerdoodle Sunday. 🙂
I hope you enjoy it, Dee. Thanks for the pin! I’m happy to share on Snickerdoodle Sunday.
I could eat that chocolate frosting with a spoon! I love the way it hardens just a bit and has a crunch to it. Personally, I think it would be the perfect breakfast. I just love sweets for breakfast. I don’t indulge very often, but I think you have a better chance of burning off the calories if you eat it early in the morning. 🙂 Looks delicious! Pinning!
Oh, there is a lot of spoon licking that takes place when making this! I like your reasoning about burning off calories! Thanks so much for stopping by and for the pin.
Mmm… this looks devilishly good! I remember my Mississippi grandmother and my aunt making something like this. I hadn’t thought about it in years. Thanks for the memories and the recipe, I will be giving this heavenly treat a try. Thanks for sharing at the #HomeMattersParty 🙂
~Lorelai
Life With Lorelai
Thank you, Lorelai. Happy to have reminded you! It’s an old favorite that I had forgotten about, too. Glad to share at #HomeMattersParty. Thanks for hosting.
Stopping by again to let you know you’re one of my features at this week’s Snickerdoodle! Can’t wait to see what you have to share this week. 🙂
Thanks so much, Dee! I’m delighted you like it. On my way to check out the party now.
That sounds delicious, and those melty marshmallows look SO tempting!
-Leia @ Eat It & Say Yum
Thanks, Leia. I love the melted marshmallows-they add lots of gooey deliciousness to the cake. Thanks so much for stopping by.
Yum! This looks delicious. Thanks for linking up at On Display thursday, we hope to see you there tomorrow morning 🙂
It is! Thanks, Cat. Thanks for hosting. I’m glad I found your party.
My goodness! Again, Love it!! Pinned to the Party Board (and my own Recipes to try..Shh)
Thanks so much for sharing with us at What to do Weekends!
Theresa
Thank you, Theresa! I hope you’ll try it and love it. Happy to share on What to do Weekends. Thanks for hosting!
Man i remember the first time I had Miss. mud cake – i was like where has this been all my life?!?!? I haven’t actually made it in a long time so thanks for the reminder and the recipe!
I know! It’s such a delicious dessert. I don’t make it very often but every time I do, I love it.
This is a very decadent dessert, Beverly – one that I must try! You make it seem so easy to make and I love that pecans are in it!
It is, Gail! It’s definitely a special occasion dessert! I hope you enjoy it if you try it!
Yum! You had me at cake. My daughter loves baking. This is going on our Must Make list!
Thanks, Jovanhanna! I hope you’ll love it.
You know I want this cake!
It is a tasty one!