Mississippi Mud Cake

This is another recipe I have had for a while but never have tried yet. So again, if you make this let me know how it turns out. It looks amazingly rich and sinful!


Ingredients:
1 cup chopped pecans
1 cup butter
1 (4 ounce) semisweet chocolate baking bar, chopped
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1tsp. vanilla extract
3/4 tsp. salt
1 (10.5 ounce) bag miniature marshmallows
Chocolate frosting

Directions:
Place pecans in a single layer on a baking sheet
Bake at 350 degrees for 8-10 minutes or until toasted
Microwave 1 cup of butter and semisweet chocolate in a large microwave-safe 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 15x10x1-inch jelly roll pan.
Bake at 350 degrees for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8-10 more minutes or until golden brown. Drizzle warm cake with chocolate frosting and sprinkle evenly with toasted pecans.


Chocolate Frosting Recipe:


Ingredients:
1/2 cup of butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 (16 ounce) package powdered sugar
1 tsp. vanilla extract

Directions:
Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.


I would assume that you can change the pecans in the recipe to any kind of nut you like. Although I have not made this recipe.