Caramel-peanut Mississippi Mud Cake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 15
• 1 cup butter
• 4 ounces semisweet chocolate, chopped
• 2 cups sugar
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 4 large eggs
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt
• 1 (10 1/2 ounce) bag miniature marshmallows
• 1/2 cup bottled caramel sauce
• 1/2 cup butter
• 1/3 cup unsweetened cocoa
• 1/3 cup milk
• 1 (16 ounce) package powdered sugar
• 1 teaspoon vanilla extract
• 1 cup dry roasted peanuts

Recipe

• 1 microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at high 1 minute or until melted and smooth, stirring every 30 seconds.
• 2 whisk sugar and next 5 ingredients into chocolate mixture. pour batter into a greased 15- x 10- x 1-inch jelly-roll pan.
• 3 bake at 350° for 20 minutes. remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. microwave 1/2 cup bottled caramel sauce at high 15 seconds. drizzle over browned marshmallows. drizzle with chocolate frosting, and sprinkle with 1 cup dry-roasted peanuts.