Mississippi Mud Bars Recipe
These Mississippi Mud Bars are simply awesome ! Don't be misguided by the name ! Its got nothing to do with mud ! Try this delicious chocolate cake with chocolate topping for a chocolicious treat if you are a chocolate addict ! Let me know if you share my passion for these Mississippi Mud Bars
Ingredients
MUD CAKE:
3/4 cup margarine or butter
1 3/4 cups sugar
3/4 cup unsweetened cocoa
4 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 cups all purpose flour
1/2 cup pecans, chopped
1/2 cup flaked coconut
3 cups mini marshmallows
FUDGE TOPPING:
5 tablespoons margarine or butter
1 square unsweetened chocolate
1/3 cup unsweetened cocoa
1/8 teaspoon salt
1/4 cup evaporated milk or heavy or whipping cream
1 teaspoon vanilla extract
1 cup confectioners' sugar
1/2 cup pecans, coarsely broken
1/4 cup flaked coconut
Directions
Preheat oven to 350°F.
Grease and flour 13" by 9" metal baking pan.
Prepare Mud Cake: In 3 quart saucepan, melt margarine or butter over low heat, stirring occasionally.
With wire whisk, beat in sugar, cocoa, then eggs, 1 at a time, vanilla, and salt until well blended.
Remove saucepan from heat.
With spoon, stir in flour just until blended.
Stir in pecans and flaked coconut.
Spread batter in pan (batter will be thick).
Bake cake 25 minutes.
Remove pan from oven.
Sprinkle marshmallows on top of cake in even layer.
Return cake to oven and bake 10 minutes longer or until marshmallows are puffed and golden.
Cool cake completely in pan on wire rack.
When cake is cool, prepare Fudge Topping: In 2 quart saucepan, heat margarine or butter and chocolate over low heat until mixture melts, stirring constantly.
With wire whisk, beat in cocoa and salt until smooth.
Then beat in undiluted evaporated milk or cream and vanilla (mixture will be thick).
Beat in confectioners' sugar until smooth.
Pour hot topping over cooled cake.
Cool fudge topped cake for 20 minutes; sprinkle with pecans and coconut.
Wrap in pan to store. (If you like, freeze up to 2 weeks before serving.)
Grease and flour 13" by 9" metal baking pan.
Prepare Mud Cake: In 3 quart saucepan, melt margarine or butter over low heat, stirring occasionally.
With wire whisk, beat in sugar, cocoa, then eggs, 1 at a time, vanilla, and salt until well blended.
Remove saucepan from heat.
With spoon, stir in flour just until blended.
Stir in pecans and flaked coconut.
Spread batter in pan (batter will be thick).
Bake cake 25 minutes.
Remove pan from oven.
Sprinkle marshmallows on top of cake in even layer.
Return cake to oven and bake 10 minutes longer or until marshmallows are puffed and golden.
Cool cake completely in pan on wire rack.
When cake is cool, prepare Fudge Topping: In 2 quart saucepan, heat margarine or butter and chocolate over low heat until mixture melts, stirring constantly.
With wire whisk, beat in cocoa and salt until smooth.
Then beat in undiluted evaporated milk or cream and vanilla (mixture will be thick).
Beat in confectioners' sugar until smooth.
Pour hot topping over cooled cake.
Cool fudge topped cake for 20 minutes; sprinkle with pecans and coconut.
Wrap in pan to store. (If you like, freeze up to 2 weeks before serving.)
