Mississippi Mud

Name: Mississippi Mud
Ingredients: 1 12 cups all-purpose flour; 2 cups sugar; 12 cup cocoa; 2 teaspoons baking powder; 12 teaspoon salt; 1 cup butter or 1 cup margarine, melted; 4 large eggs, lightly beaten; 1 cup chopped pecans, divided; 3 cups miniature marshmallows; 12 cup butter or 12 cup margarine, melted; 13 cup cocoa; 13 cup evaporated milk; 1 teaspoon vanilla extract; 1 (16 ounce) package powdered sugar, sifted

14 ingredients

14 steps

Ingredients

1 12 cups all-purpose flour
2 cups sugar
12 cup cocoa
2 teaspoons baking powder
12 teaspoon salt
1 cup butter or 1 cup margarine, melted
4 large eggs, lightly beaten
1 cup chopped pecans, divided
3 cups miniature marshmallows
12 cup butter or 12 cup margarine, melted
13 cup cocoa
13 cup evaporated milk
1 teaspoon vanilla extract
1 (16 ounce) package powdered sugar, sifted

Directions

1

Make the frosting: Beat all ingredients at medium speed with an electric mixer until dry ingredients are moistened.
2

Beat at high speed until mixture reaches spreading consistency.
3

Make the Brownies: Combine first 5 ingredients in a large mixing bowl.
4

Add butter and eggs, stirring until smooth.
5

Stir in 1/2 cup pecans.
6

Pour mixture into a greased and floured 13- x 9-inch baking pan.
7

Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
8

Immediately sprinkle marshmallows over top; return to oven, and bake 1-2 minutes.
9

Remove from oven, and spread marshmallows evenly on top.
10

Let stand 5 minutes.
11

Spread Chocolate Frosting evenly over marshmallows, and sprinkle with remaining 1/2 cup pecans.
12

Cool completely, and cut into squares.
13

Note: If marshmallows do not spread easily after 2 minute in oven, do not bake longer.
14

Let stand 1 to 2 minute to soften.