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Recipe: Mississippi Mud Cake
Similar Categories: Mississippi, Mud, Cake
Serving Size : 20
1 cup butter or margarine -- softened
2 cups sugar
4 eggs
1 1/2 cups self-rising flour
1/2 cup baking cocoa
1 cup chopped pecans
1 jar marshmallow cream (7 ounces)
Frosting
1/2 cup butter or margarine -- softened
3 3/4 cups confectioners' sugar
3 tablespoons baking cocoa
1 tablespoon vanilla extract
4 tablespoons milk
1 cup chopped pecans
In a mixing bowl, cream butter and sugar.
Add eggs, one at a time, beating well after each addition.
Combine flour and cocoa. gradually add to creamed mixture.
Fold in pecans.
Transfer to a greased 13x9" baking pan.
Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near
center comes out clean. Cool for 3 minutes (cake will fall in center).
Spoon the marshmallow cream over cake. Carefully spread over top. Cool
completely.
For frosting: In a mixing bowl, cream butter. Beat in confectioners' sugar,
cocoa, vanilla and enough milk to achieve frosting consistency. Fold in
pecans.
Spread over marshmallow cream layer.
Store in refrigerator.
NOTES : As a substitute for each 1/2 cup of self-rising flour, place 3/4
teaspoon baking powder and 1/4 teaspoon salt in a 1/2 cup measuring cup. Add
all-purpose flour to measure 1/2 cup.
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