Everyone loves a sheet cake. Try classic Mississippi Mud Cake--a luscious combination of sweet chocolate, crunchy pecans, and gooey marshmallows.

Yield: Makes 15 servings

1 cup=2.4dl

1 (oz)ounce=n.28g

Ingredients

• 1  cup  butter, melted
• 2  cups  sugar
• 1/2  cup  unsweetened cocoa
• 4  large eggs, lightly beaten
• 1  teaspoon  vanilla extract
• 1/8  teaspoon  salt
• 1 1/2  cups  all-purpose flour
• 1 1/2  cups  coarsely chopped pecans, toasted
• 1  (10.5-ounce) bag miniature marshmallows
• Chocolate Frosting (ohje alla)
  

Preparation

Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.

Note: 2 (19.5-ounce) packages brownie mix, prepared according to package directions, may be substituted for first 7 ingredients. Stir in chopped pecans. Bake at 350° for 30 minutes. Proceed with marshmallows and frosting as directed.

This recipe goes with Mississippi Mud Cake

Yield: Makes 2 cups

Ingredients

• 1  (16-ounce) package powdered sugar, sifted
• 1/2  cup  milk
• 1/4  cup  butter, softened
• 1/3  cup  unsweetened cocoa

Preparation

Beat all ingredients at medium speed with an electric mixer until smooth.