Mississippi Mud Cake Recipe

Ingredients

1/2 c butter, softened

3 eggs

1/2 ts baking powder

1/4 c +1 /12 t cocoa

1 c pecans, chopped

1 chocolate frosting

1/4 c +2 t cocoa

1 ts vanilla extract

1 c sugar

3/4 c all purpose flour

1 dash salt

1 ts vanilla extract

10 oz marshmallows

1/4 c butter

1/4 c +3 t warm milk

16 oz powdered sugar, sifted

Cooking Directions

Take butter Cream as mentioned above. Gradually add sugar and start beating it 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 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch.

Remove cake from oven and cover it's 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.

Frosting: 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.

Yield: enough for one 13x9 inch cake (8 servings).