Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large mixing bowl, combine the melted butter and granulated sugar. Mix until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.
Fold in the chopped pecans. Pour the batter into the prepared baking pan, spreading it evenly.
Bake for approximately 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove the cake from the oven and sprinkle the mini marshmallows evenly over the top. Return the cake to the oven for an additional 2 to 3 minutes, or until the marshmallows are puffed and slightly golden.
Allow the cake to cool completely in the pan on a wire rack.
While the cake is cooling, prepare the chocolate frosting. In a medium saucepan, melt the butter over low heat. Stir in the milk and cocoa powder, whisking until smooth. Remove the pan from the heat.
Gradually add the powdered sugar, one cup at a time, stirring well after each addition. Stir in the vanilla extract until the frosting is smooth and creamy.
Once the cake has cooled, pour the chocolate frosting over the marshmallow layer, spreading it evenly with a spatula.
Allow the frosting to set before serving. You can refrigerate the cake for about 1 hour to help the frosting firm up.
Slice and serve the Mississippi Mud Cake, and enjoy its rich, chocolatey goodness!
