Mississippi Mudslide Cake !!!

Ingredients:

For the cake:

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

For the frosting:

• 1/2 cup unsalted butter, at room temperature
• 2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup heavy cream
• 1/4 cup coffee liqueur (such as Kahlua)
• 1 tsp vanilla extract
• Pinch of salt

For the topping:

• 1 cup chopped pecans, toasted
• 1 cup mini chocolate chips
• Chocolate syrup, for drizzling (optional)

Instructions:

1. Preheat your oven to 350°F. Grease and flour a 9×13 inch baking pan.
2. In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. Add in the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
4. Slowly pour in the boiling water and stir until well combined.
5. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let the cake cool completely in the pan.
7. To make the frosting, beat the butter until creamy. Gradually add in the powdered sugar and cocoa powder, mixing until well combined.
8. Add in the heavy cream, coffee liqueur, vanilla extract, and salt. Beat until smooth.
9. Once the cake has cooled, spread the frosting over the top of the cake.
10. Sprinkle the chopped pecans and mini chocolate chips over the top of the frosting.
11. Drizzle chocolate syrup over the top of the cake, if desired.
12. Serve and enjoy your Mississippi Mudslide Cake!

Note: This cake is best served at room temperature. You can store any leftovers in an airtight container at room temperature for up to 3 days