Ingrédients pour Mississippi Mud Cake Iv
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- Flour
- Cocoa
- Salt
- 4 large eggs
- Baking Powder
- 1 cup chopped pecans or walnuts
- 1 teaspoon vanilla extract
- Miniature Marshmallow
- Powdered Sugar
- Milk
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Comment préparer Mississippi Mud Cake Iv
- Preheat oven to 350°F (175°C) and grease/flour a 13x9 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped pecans or walnuts and 1 teaspoon vanilla extract.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Immediately after removing from the oven, evenly distribute one 10-ounce bag of mini marshmallows over the warm cake and gently press down.
- While the cake is still warm, prepare the frosting (recipe below) and spread it evenly over the marshmallows.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
284g
Fat
29g
Carbs
30g
