Mississippi Mud Cake


This rich chocolate cake is topped with toasted pecans and a gooey chocolate glaze. More like brownies than cake! Store this in the fridge to keep the glaze firm …

2 1/4 cups sugar
2 cups unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups whole milk
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 large eggs
2 teaspoons vanilla extract
2 1/3 cups semisweet chocolate chips (about 14 ounces)
1 1/2 cups pecan halves (about 7 ounces), toasted

6 tablespoons whipping cream
6 tablespoons dark corn syrup

Preheat oven to 350°F. Butter and flour a 15 1/2×10 1/2×1-inch baking sheet. Whisk sugar, flour, baking soda and salt in large bowl to blend. Whisk milk, butter and cocoa powder in a heavy medium saucepan over medium heat just until butter melts and mixture is smooth. Remove saucepan from heat. Whisk cocoa mixture, then eggs and vanilla into dry ingredients. Pour batter into prepared pan and sprinkle with 1 cup chocolate chips. Bake cake until tester inserted into center comes out clean, about 25 minutes. Arrange toasted pecans atop cake. Cool cake in pan.

Bring whipping cream and corn syrup to simmer in heavy medium saucepan. Add remaining 1 1/3 cups chocolate chips. Whisk until chocolate chips have melted and glaze is smooth. Cool glaze 15 minutes.

Pour glaze evenly over cake. Chill at least 1 hour and up to 2 days.

BONUS:  This cake is fabulous heated in the microwave (about 30 seconds for one serving) and topped with vanilla ice cream! The glaze then becomes hot fudge, and it’s to die for!

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