SOUTHERN LIVING MISSISSIPPI MUD CAKE RECIPES

Steps:

• Preheat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Lightly spray inside bottom and sides of pan with cooking spray. Combine cookie crumbs and next 3 ingredients in a bowl with a pastry blender until crumbly. Press mixture into bottom of pan. Bake 12 minutes or until set. Cool crust on a wire rack 10 minutes.
• Meanwhile, beat cream cheese, 11/4 cups sugar, flour, and vanilla at medium speed with an electric mixer until light and fluffy. Beat in eggs, 1 at a time, just until blended. Beat in melted chocolate. Pour over crust.
• Bake at 300°F for 1 hour and 15 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with oven door open at least 4 inches, for 30 minutes. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Sprinkle with marshmallows. Cool on a wire rack 30 minutes. Sprinkle with pecans.
• Microwave frosting in a small, microwave-safe bowl at HIGH 15 seconds or until pourable. Drizzle frosting over marshmallows and pecans. Refrigerate at least 6 hours or overnight.
• To serve, run small metal spatula around edge of pan; carefully remove foil and sides of pan.

Steps:

• Preheat oven to 350°F.
• Lightly grease a 9x13 inch pan.
• Melt the butter in a medium saucepan.
• Add the cocoa and stir.
• Remove from the heat.
• Pour butter mixture into a mixing bowl and add sugar and eggs.
• Mix until blended.
• Add the vanilla.
• Mix in the flour and salt.
• Stir in the pecans.
• Put batter into prepared pan and cook for 35 minutes or until done.
• Remove from oven and sprinkle with marshmallows.
• Cool in the pan on a wire rack.
• For the frosting: Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake.
• If your frosting is too thick, add more milk.