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Mississippi Mud Cake

Morgan Dancy

Morgan Dancy

Morgan Dancy, Rooster Reporter

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Ingredients:

  • One chocolate cake baked in a 9×13” pan
  • 1 bag of miniature marshmallows

For the drizzle frosting:

  • ½ cup or 1 stick of butter
  • 6 tablespoons milk
  • 3 heaping tablespoons cocoa powder
  • 1 tsp vanilla extract
  • 3 cups powdered sugar

Instructions:

1. Bake chocolate cake according to instructions. Remove the cake from oven and sprinkle marshmallows all over the cake, completely covering it. Return the now cake covered with marshmallows to the oven at 250 degrees Fahrenheit for 2-3 minutes until the marshmallows are slightly puffed and melted. Allow cake to cool completely before drizzling frosting on top.

2. For the frosting melt butter in a small saucepan over medium-high heat. Add milk and cocoa powder and whisk well. Cook for about 2-3 minutes, stirring constantly. Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to make the frosting smooth. Drizzle warm frosting immediately over cake. Refrigerate cake for about 30 minutes or until frosting has set. Store at room temperature.

 

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