Mississippi Mud Pie |
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----BROWNIES---- 1 c BUTTER 1 1/2 c SUGAR 1/2 c UNSWEETENED COCOA POWDER 4 ea LARGE EGGS 1 1/2 c FLOUR 1 tb VANILLA 1 1/2 c CHOPPED PECANS -----ICING----- 2 c POWDERED SUGAR 1/2 c BUTTER 3 tb UNSWEETENED COCOA 1 ts VANILLA 1 tb MILK |
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BereidingPREHEAT OVEN TO 350 DEG F. LINE A 9" X 13" PAN WITH ALUMINUM FOIL, EXTENDING ENDS OF FOIL 1" OVER THE SIDES OF THE PAN. GREASE AND FLOUR THE FOIL. SET ASIDE. IN A MEDIUM SAUCE PAN, MELT 1 CUP BUTTER; STIR IN 1 1/2 CUPS SUGAR AND 1/2 CUP COCOA. REMOVE FROM HEAT; BEAT IN EGGS, ONE AT A TIME, UNTIL BLENDED. STIR IN FLOUR AND VANILLA UNTIL BLENDED. STIR IN 1 CUP PECANS. POUR INTO PREPARED PAN AND BAKE FOR 25 MINUTES, UNTIL CAKE TESTER COMES OUT CLEAN. COOL ON WIRE RACK. MEAN WHILE MAKE FROSTING. IN A MEDIUM BOWL, COMBINE POWDERED SUGAR AND COCOA. BEAT IN BUTTER AND VANILLA. BEAT IN ENOUGH MILK TO MAKE FROSTING SMOOTH AND SPREADABLE (1 TO 2 TABLESPOONS).LIFT BROWNIE OUT OF PAN BY LIFTING FOIL ENDS. SPREAD TOP WITH FROSTING. CUT INTO SQUARES. SPRINKLE WITH REMAINING PECANS AND SERVE ON A PLATTER. |
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