We decided it was more of a brownie than a "cake." :)
Mississippi Mud Cake
1 cup chopped pecans
1 cup butter
4 oz. semisweet chocolate baking bar, chopped
2 cups sugar
1 1/2 cups flour
1/2 cup unsweetened cocoa
4 large eggs
1 tsp vanilla
3/4 tsp salt
1 10.5 oz. Bag miniature marshmallows
Place pecans in a single layer on a baking sheet. Bake at 350 for 8-10 min or until toasted.
In a large bowl, microwave butter and chopped chocolate for 1 min, stirring every 30 seconds or until melted and smooth. Stir in sugar, flour, cocoa, eggs, vanilla, and salt. Pour into greased jelly roll pan.
Bake at 350 for 20 min. Remove from oven, and sprinkle evenly with marshmallows. Bake 8-10 more minutes or until golden brown. (Note: It will seem like too many marshmallows, but go ahead and put on the whole bag. I mistakenly only put on some of the bag. They did cover the cake as seen in the picture below, but afterward my sister-in-law and I agreed that it could have used more marshmallow.)
While the marshmallow layer is baking, you can make the chocolate frosting.
For that, you'll need the following:
1/2 cup butter
1/2 cup cocoa
1 16 oz. package powdered sugar
1 tsp. vanilla
Stir together first three ingredients in medium saucepan over medium heat until butter is melted. Cook, stirring constantly, for two minutes. Remove from heat. Beat in powdered sugar and vanilla.
Drizzle frosting over warm cake. (You may have more than you really need. Save the rest for some other cookies.) Sprinkle with toasted pecans.
This dessert makes enough to serve at least 16 people.