Enjoying the Simple Pleasures of Life, While Living in a Complicated World

Recipe~Mississippi Mud Cake

I found this recipe in my old recipe file for a friend who is desperately missing Mississippi Mud Ice Cream from Nelson’s Ice Cream Store. This is for you John!

~Mississippi Mud Cake~

1 cup of chopped almonds
1 cup butter
1-4 ounce bar of semi-sweet chocolate-chopped (or use semi-sweet chocolate chips)
1 3/4 cups sugar
1 1/2 cups flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
1 bag (10 1/2 ounce bag) mini-marshmallows

~Chocolate Frosting Butter Cream Frosting~
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup whole milk
1 16 oz. package of powdered sugar
1 teaspoon vanilla extract

Stir together butter, cocoa and milk in a medium saucepan over medium heat until butter melts. Continue to cook, two more minutes until mixture is slightly thickened and remove from heat. Whisk in powdered sugar and vanilla until smooth. Set frosting aside.

Directions for the Cake
Pre-heat oven to 350 degrees. Place chopped almonds on a cookie sheet and bake for 9-10 minutes, or until lightly browned and toasted. Keep an eye on this, because the nuts can easily burn.

Microwave 1 cup of butter and semisweet chocolate or chocolate chips in a large microwave safe glass bowl at high for 1 minute or until melted and smooth, stirring often.

Whisk sugar and next  five ingredients into chocolate mixture. Pour batter into a buttered jelly roll pan measuring 15 x10 x 1.

Bake at 350 for 20 minutes. Remove from oven, and sprinkle cake surface with mini-marshmallows and bake about 9 minutes or until golden brown. Remove cake from oven and immediately drizzle with Chocolate Frosting and sprinkle with toasted almonds. Enjoy!


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