Mississippi Mud Pie

Ingredients for 1 servings:

• 250 g butter
• 400 g sugar
• 4 eggs
• 350 g flour
• 50 g cocoa powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 130 g nuts (pecans), chopped
• 100 g marshmallow(s), white, finely chopped
• 100 g butter
• 200 g powdered sugar
• 50 g cocoa powder
• 5 tbsp cream
• 120 g nuts (pecans), chopped
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 180°C. Cream the butter and sugar until light and fluffy, then beat in the eggs one at a time. Sift the flour, cocoa powder, vanilla sugar, and salt and stir in. Finally, add the chopped pecans. Pour the batter into a greased 28 cm springform pan. Place in the hot oven and bake for about 30 minutes. Sprinkle the cake with the finely chopped marshmallows, return to the oven, and bake for another 10 minutes, until the marshmallows are melted. For the glaze, melt the butter in a saucepan. Beat with the sugar, cream, and cocoa powder until smooth. Stir in the chopped pecans. Pour the mixture over the still-warm cake and refrigerate for about 2 hours.