Mississippi Mud Cake

• 1 cup chopped pecans
• 1 cup butter
• 1 (4 oz) semisweet chocolate baking bar, chopped
• 2 cups sugar
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 4 large eggs
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt
• 1 (10.5 ounces) bag miniature marshmallows
• 1/2 cup butter
• 1/3 cup milk
• 1/4 cup unsweetened cocoa
• 1 (16 ounces) package powdered sugar
• 1 tsp vanilla extract

1. : Preheat oven to 350u0b0. Place pecans in a single layer in a shallow pan. Bake 8 to 10 minutes or until toasted and fragrant.
2. Microwave 1 cup butter and chocolate bar in a large microwave-safe glass bowl at HIGH 1 minute, stirring at 30-second intervals. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15 x 10-inch jelly-roll pan.
3. Bake at 350u0b0 for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with chocolate frosting and sprinkle evenly with toasted pecans.
4. : Melt butter in a saucepan over medium heat. Whisk in milk and cocoa, and bring mixture to a boil, whisking constantly. Remove from heat. Gradually add powdered sugar, stirring until smooth; stir in vanilla. Use immediately.

pecans, butter, semisweet chocolate baking, sugar, flour, unsweetened cocoa, eggs, vanilla, salt, marshmallows, butter, milk, unsweetened cocoa, powdered sugar, vanilla

Taken from www.seriouseats.com/recipes/2012/10/southern-living-mississippi-mud-chocolate-cake-recipe.html (may not work)