Mississippi Mud Cake

INGREDIENTS

For the Cake:

• • 2 ¼ cups 00 flour (210 g)
  • ¾ cup unsweetened cocoa powder (60 g)
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 2 cups granulated sugar (400 g)
  • 1 cup vegetable oil (240 ml)
  • ¾ cup whole milk (180 ml)
  • 4 large eggs

• 1 teaspoon vanilla extract
• 1 (10 ounce bag) mini marshmallows (283 g)
• 1 cup chopped pecans (113 g)

For Frosting:

• ½ cup unsalted butter (113 g)
• 3 tablespoons unsweetened cocoa powder
• 5 tablespoons whole milk
• 3 cups powdered sugar (360 g)
• 1 teaspoon vanilla extract

INSTRUCTIONS

For the cake:

Preheat the oven to 180°C. Spray a 9×13 inch baking dish with cooking spray.

In a medium bowl, mix together the flour, cocoa, baking powder, salt and baking soda.

In a large bowl, mix sugar, oil, milk, eggs and vanilla. Add the flour mixture to the sugar mixture and stir until the mixture is well blended and smooth.Pour the batter into the prepared cake pan.

Bake for 30-35 minutes or until the center of the cake feels springy.

In the meantime, after the cake has been baking for 15 minutes, prepare the icing.

For the glaze:

In a medium saucepan, melt the butter over medium-low heat. Mix cocoa and milk until smooth.Add powdered sugar and vanilla and mix until smooth. Remove from heat and keep warm.

Assembly:

Remove the cake from the oven and immediately sprinkle with marshmallows and pecans. Pour the icing over the marshmallows and pecans. Allow the cake to cool completely before serving.

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