MISSISSIPPI MUD CAKE

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Since I'm a Southern gal, I couldn't put together a cookbook without a recipe for Mississippi Mud Cake. After all, Frank and I met at Mississippi College, and we lived the first seven years of our married lives in The Magnolia State. This recipe is easy, and I prefer it, but if you want one that's REALLY easy, see the one for...

Provided by Sandy Young

Categories     Cakes

Time 40m

Number Of Ingredients 13

2 stick butter or margarine
1/2 c cocoa, unsweetened
2 c granulated sugar
4 eggs, slightly beaten
1 1/2 c all-purpose flour
1/8 tsp salt
1 1/2 c chopped pecans
1 small bag miniature marshmallows (you can tell that i've had this recipe for a long time because it calls for a .29 package!)
CHOCOLATE FROSTING
1 box sifted confectioners' sugar
1/2 c milk (recipe calls for whole milk, but i use 2%)
1/3 c cocoa, unsweetened
1 stick butter or margarine, softened

Steps:

  • 1. Melt butter and cocoa together.
  • 2. Remove from heat and stir in sugar and beaten eggs. Mix well.
  • 3. Add flour, salt, chopped nuts, and vanilla; mix well. DO NOT USE A MIXER; BEAT BY HAND WITH A WOODEN SPOON.
  • 4. Spoon batter into a greased 13"x9"x2" pan and bake at 350 for 35 to 45 minutes.
  • 5. Spread marshmallows on top of hot cake. Put the cake back in the oven just long enough for the marshmallows to melt together.
  • 6. Chocolate Frosting: Combine sugar, milk, cocoa, and softened butter.
  • 7. Mix until smooth and spread or drizzle over marshmallows on hot cake.

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