Mississippi Mud Cake
This cake is a family favorite and go-to recipe when we want a chocolate cake. It is rich and moist. This is the base we use when making Mississippi Mud Cake.Yield: Makes about 8 1/2 cups
|CHOCOLATE VELVET CAKE:|
|1 1/2 cups||semisweet chocolate morsels|
|1/2 cup||butter, softened|
|1 (16-ounce) package||light brown sugar|
|2 cups||all-purpose flour|
|1 teaspoon||baking soda|
|1 (8-ounce) container||sour cream|
|1 cup||hot water|
|2 teaspoons||vanilla extract|
|4 cups||miniature marshmallows|
|2 cups||chopped pecans, toasted|
|1 (16-ounce) package||powdered sugar, sifted|
|1 teaspoon||vanilla extract|
Preheat oven to 350°
Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
Spoon batter into 2 greased and floured aluminum foil-lined 9- x 9- x 2-inch square pans. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; sprinkle each cake evenly with 2 cups miniature marshmallows and 1 cup pecans. Return to oven, and bake 5 more minutes or just until marshmallows begin to melt. Remove from oven, and let cool on a wire rack.
Bring butter, milk, and cocoa to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in powdered sugar and vanilla. Drizzle evenly over cakes in pans. Let cool completely. Cut cakes into squares.