Mississippi mud cake

Mississippi mud cake

Ingredients/Components

• butter, softened - 1/2 c
• sugar - 1 c
• eggs - 3 item
• chopped pecans - 1 c
• pkg - 1 oz
• vanilla extract - 1 tsp
• baking powder - 1/2 tsp
• all-purpose flour - 3/4 c
• dash of salt - 1 item
• plus 2 Tbsp - 1/4 c
• plus 3 Tbsp - 1/4 c
• Add eggs, one at a time, beating well after each addition
• Chocolate Frosting - 1 item
• plus 1 1/2 Tbsp - 1/4 c

How to make mississippi mud cake:

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in vanilla and pecans.

Spoon batter into a greased 13 x 9 x 2-inch glass baking pan. Bake at 325° for 15 to 18 minutes or until top is barely soft to the touch. Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. Let frosting harden before cutting the cake into squares. Yields 1 (13 x 9-inch) cake.Chocolate Frosting:1/4 c. butter or margarine1/4 c. plus 2 Tbsp. cocoa1/4 c. plus 3 Tbsp. warm milk1 tsp. vanilla extract1 (16 oz.) pkg. powdered sugar, sifted Cream butter; add cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla. Spread immediately over warm marshmallows. Yields enough frosting for 1 (13 x 9-inch) cake.

Recipe categories: Desserts, Chocolate, Cakes.