Mississippi Mud Cake Squares

Ingredients:

1 cup chopped pecans (I used walnuts)

1 cup butter

1 4 oz. bar semisweet chocolate baking bar, chopped

2 cups sugar

1/2 cup unsweetened cocoa powder 

1 ½ cups flour

4 large eggs

1 tsp. vanilla extract

¾ tsp. salt

1 (10.5 oz) bag of mini. Marshmallows

Chocolate Frosting (Separate recipe)

Directions: 

Preheat oven to 350. Place pecans in a single layer in a shallow pan. Bake 8-10 minutes or until toasted and fragrant. 

Microwave 1 cup butter and semisweet chocolate in large microwave-safe glass bowl at HIGH for 1 minute or until melted and smooth, stirring at 30 second intervals. 

Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into greased 15x10x1 inch jelly roll pan. 

Bake at 350 for 20 minutes. Remove from oven and sprinkle evenly with mini-marshmallows. 

Bake 8-10 minutes more or until golden brown. Drizzle warm cake with chocolate Frosting (see separate recipe) and sprinkle with toasted pecans.

Chocolate Frosting 

½ cup butter

1/3 cup milk

¼ cup unsweetened cocoa

16 oz. powdered sugar

1 tsp. vanilla

Melt butter in a saucepan over medium heat 

Whisk in milk and cocoa, bring mixture to a boil, whisking constantly. 

Remove from heat. 

Gradually add powdered sugar, stirring until smooth. 

Stir in vanilla. 

Use immediately. 

To Thin, add 1 TBSP. milk.

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