MISSISSIPPI MUD CAKE RECIPE

CAKE:
Vegetable oil spray(for coating the pan)
1 package plain devil's food cake mix
8 tablespoons (1 stick) butter or margarine, melted
1 1/2 cups buttermilk
2 large eggs
1 teaspoon pure vanilla extract
1 jar (7 ounces) marshmallow creme
1 cup toasted pecans*
CHOCOLATE PAN FROSTING:
8 tablespoons (1 stick) butter
4 tablespoons unsweetened cocoa powder
1/3 cup milk
4 cups powdered sugar, sifted

*TOASTED PECANS:
toast 1 cup chopped pecans for 4 to 5 minutes on a shallow baking pan


1.
Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13x9x2 inch pan
with vegetable spray. Set the pan aside.

2.
Place the cake mix, melted butter, buttermilk, eggs, and vanilla in a large bowl. Blend with an electric
mixer for 3 minutes, scraping down the sides of the bowl if needed. The batter should be well
blended. Pour the batter into the prepared pan. Place the pan in the oven.

3.
Bake the cake until it springs back when lightly pressed with your finger, 40 to 42 minutes.
Remove the pan from the oven and place it on a wire rack to cool. Spread the warm cake with
marshmallow creme.

4.
. To prepare the chocolate frosting: Place the butter in a medium saucepan and melt over low
heat, 2 to 3 minutes. Stir in the cocoa powder and milk. Let the mixture come just to a boil, stirring,
and then remove the pan from the heat. Stir in the powdered sugar until the frosting is
thickened and smooth.

5.
Pour the hot frosting on top of the marshmallow creme and spread it out with a spatula so that the
frosting reaches the edges of the cake. Scatter the top with the toasted pecans. Cool the cake
for 20 minutes before serving.