TEXAS MUD

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This was a favorite of my Beta Sigma Phi chapter in the 1960s. Not one member left that group without a copy of this recipe. Thanks, Rita Perry!

Provided by MiMi Marshall

Categories     Chocolate

Time 45m

Number Of Ingredients 8

1 c shortening
2 c sugar
4 eggs
1 1/4 c all purpose flour
1/3 c cocoa powder
1/2 tsp salt
3 tsp vanilla
1 c pecans, chopped

Steps:

  • 1. Cream: shortening and sugar. Add eggs and beat by hand. Add: flour, cocoa, salt, vanilla, & pecans Beat by hand until well blended. Pour into ungreased sheet cake pan (13 X 9). Bake at 325 degrees for 40 to 50 minutes. DO NOT COOL YET. While warm, spread with 1 (12-oz) jar marshmallow creme
  • 2. Icing: Melt 2 sticks margarine or butter. Add 1/3 cup cocoa, 1 tsp vanilla, 1 lb. powdered sugar and 1 cup chopped pecans Blend well. Spread over still-warm cake. Let entire cake cool thoroughly and cut in squares.

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