| | Directions | | Bake pecans for 9 minutes or until toasted at 350°. Microwave butter and semi-sweet chocolate in a large glass bowl on high 1 minute or until melted and smooth, stirring every 30 seconds. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15 x 10 inch baking dish. Bake 20 minutes at 350°. Remove from oven. Sprinkle marshmallows over cake. Bake 8 to 10 minutes or until golden brown. Drizzle warm cake with chocolate frosting. Sprinkle evenly with toasted pecans. (Optional, layered cake) Chocolate Mud Cake Frosting: Stir together butter, cocoa and milk in a medium saucepan over medium heat until butter is melted. Stir constantly for 2 minutes or until slightly thickened. Remove from heat. Beat in powdered sugar and vanilla at medium-high speed with electric mixer until smooth. |
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| Ingredients | | - |  | 1 cup chopped pecans |
| - | | 1 cup butter |
| - | | 1 Semi-Sweet Chocolate Baking Bar, chopped (4 ounce ) |
| - | | 2 cups sugar |
| - | | 1 1/2 cups all-purpose flour |
| - | | 4 eggs (large) |
| - | | 1 teaspoon vanilla extract |
| - | | 3/4 teaspoon salt |
| - | | 1 package mini marshmallows (10 ounce bag) |
| - | | 1/4 cup unsweetened cocoa |
| - | | Chocolate Mud Cake Frosting |
| - | | 1/2 cup butter |
| - | | 1/3 cup unsweetened cocoa |
| - | | 1/3 cup milk |
| - | | 1 package Powdered Sugar (16 oz pkg) |
| - | | 1 teaspoon vanilla flavoring |
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