Warm chocolate pecan cake is topped with marshmallows then covered with cocoa-flavored buttercream frosting.
Hershey's ® Mississippi Mud Cake
1/2 cup butter or margarine, softened 1 cup sugar 1 teaspoon vanilla extract 3 eggs 3/4 cup all-purpose flour 1/3 cup HERSHEY®'S Cocoa Powder 1/2 teaspoon baking powder 1 pinch salt 1 cup chopped pecans 1 (10.5 ounce) package miniature marshmallows Â 6 tablespoons butter or margarine, softened 2 2/3 cups powdered sugar 1/2 cup HERSHEY®'S Cocoa Powder 1/3 cup milk 1 teaspoon vanilla extract
1 Heat oven to 350 F. Grease 13x9x2-inch baking pan.
2 In large bowl, beat butter, sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Stir together flour, cocoa, baking powder and salt; blend into butter mixture. Stir in pecans. Spoon batter into prepared pan.
3 Bake 15 to 18 minutes or until top springs back when touched lightly in center. Meanwhile, prepare frosting. Remove cake from oven; immediately place marshmallows over top. Return cake to oven 2 to 3 minutes or until marshmallows are soft. Gently spread marshmallows over cake; immediately spread frosting over marshmallow layer. Cool thoroughly before cutting cake into squares. 12 to 15 servings.
4 One-Bowl Buttercream Frosting: In small bowl, beat butter. Blend in powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. About 2 cups frosting.
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