Mississippi Mud Cake

Tastes & Treasures Cookbook has amazing dessert recipes. This is another great chocolate dessert recipe.

MISSISSIPPI MUD CAKE

Ingredients:
1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows

Chocolate Frosting
Ingredients:
1 (16-ounce) package powdered sugar, sifted
1/2 cup milk
1/4 cup butter, softened
1/3 cup unsweetened cocoa
Preparation
Beat all ingredients at medium speed with an electric mixer until smooth.

Directions:

Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.

Receive from
Southern Living
JUNE 2004

Chocolate Lover's Pie from Nancy Evans

The Children's Holiday Party always wraps up their event with a fabulous luncheon at a League member's home. Thanks to Gail Lucky for hosting such a lovely day.

Nancy Evans brought the most decadent, delicious chocolate pie from page 152 in Tastes & Treasures cookbook. Karen Swanson helps her serve it (or maybe she's waiting for her slice).

Chocolate Lover’s Delight Pie       

Ingredients:
2 cups (12 ounces) milk chocolate morsels
10 large marshmallows
1/4 cup milk
1/8 teaspoon salt
1/2 cup walnuts, finely chopped
1 cup heavy whipping cream, whipped
1 baked (10 inch) graham cracker pie shell

Directions:
Combine the chocolate morsels, marshmallows, milk and salt in a double boiler over hot water. Cook until blended, stirring frequently. Remove from the heat and let stand until cool.

Stir the walnuts into the chocolate mixture and fold in the whipped cream. Spoon the chocolate filling into the pie shell and chill from 2 to 10 hours. Slice and garnish each serving with chocolate shavings.

Serves 8