Mississippi Mud Cake
- 1 (18 1/4 ounce) devil's food cake mix
- 4 eggs
- 1 cup sour cream
- 12 cup cold strong black coffee
- 12 cup vegetable oil
- 3 cups miniature marshmallows
- 1 cup chopped pecans
- 3 (1 ounce) semi-sweet chocolate baking squares
- 3 tablespoons butter
- Cake: Preheat oven to 350*F. In a large mixer bowl, combine cake ingredients.
- Beat on medium speed for 2 minutes or until smooth.
- Spread batter evenly in greased 13-by 9-inch pan.
- Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean.
- Topping: Sprinkle marshmallows and nuts over cake as soon as it comes out of oven.
- Bake 5 minutes longer or until marshmallows puff.
- Remove from oven.
- Cool 30 minutes in pan on a wire rack.
- Drizzle: In a small saucepan over low heat, melt chocolate and butter or microwave on medium for 2 minutes.
- Stir until smooth.
- Drizzle over marshmallow-nut layer.
- Serve warm or cool to room temperature before cutting.
cake mix, eggs, sour cream, black coffee, vegetable oil, marshmallows, pecans, semisweet chocolate baking squares, butter
Taken from www.food.com/recipe/mississippi-mud-cake-349871 (may not work)