Mississippi Pecan Cake Recipes

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PECAN MISSISSIPPI MUD CAKE



Pecan Mississippi Mud Cake image

I found this in a Taste of Home: Cooking for 2 magazine (even though it serves 6) and I've been dying to try it! Posting here for safe keeping. It also uses a 6" spring form pan so I can't imagine those 6 servings are going to be very big!

Provided by PSU Lioness

Categories     Pie

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
3 tablespoons baking cocoa
1/4 teaspoon salt
2 tablespoons chopped pecans
3 tablespoons butter
1 tablespoon 2% low-fat milk
2 teaspoons 2% low-fat milk
2 teaspoons baking cocoa
1 cup confectioners' sugar
1/8 teaspoon vanilla extract
1/3 cup marshmallow creme
2 tablespoons pecans, coarsely chopped

Steps:

  • CAKE:.
  • Heat oven to 350.
  • Coat a 6 inch springform pan with nonstick cooking spray and dust with flour; set aside.
  • In a small mixing bowl, cream butter and sugar. Beat in egg and vanilla.
  • Combine the flour, cocoa and salt; stir into creamed mixture just until blended.
  • Stir in pecans.
  • Transfer to prepared pan.
  • Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  • FROSTING:.
  • In a small saucepan, combine the butter, milk and cocoa; bring to a boil.
  • Remove from the heat; beat in the confectioners' sugar and vanilla.
  • Place springform pan on a wire rack.
  • Immediately spread marshmallow creme over hot cake.
  • Drop 2 tbsp of frosting over creme; cut through with a knife to swirl.
  • Cool completely.
  • Carefully run a knife around edge of pan to loosen; remove sides of pan.
  • Spread remaining frosting over top and sides of cake.
  • Sprinkle pecans on top.

Nutrition Facts : Calories 408.8, Fat 21.7, SaturatedFat 9.7, Cholesterol 66.9, Sodium 240.4, Carbohydrate 54.1, Fiber 2.1, Sugar 42.9, Protein 3.5

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