Mississippi Mud Cake
(from saymyname’s recipe box)
Source: In 'Southern Cakes' by Nancie McDermott
Serves 12 peopleIngredients
- Cake:
- 1 cup butter, cut into big chunks
- 1/2 cup cocoa
- 4 eggs, beaten
- 1 teaspoon vanilla extract
- 2 cups sugar
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 1 cup chopped pecans or 1 cup walnuts
- Mississippi Mud Frosting:
- 1 (16 ounce) box powdered sugar
- 1/2 cup cocoa
- 1/2 cup butter, melted
- 1/2 cup milk or 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 4 cups mini marshmallows (or 3 cups marshmallows, quartered)
Directions
-
Preheat oven to 350°; grease and flour a 13 × 9 inch baking pan.
-
In a medium saucepan, combine the butter and cocoa; cook over medium heat, stirring now and then, until the butter is melted and the mixture is blended, 3-4 minutes.
-
Stir in the beaten eggs, vanilla, sugar, flour, salt, and pecans, and beat with a wooden spoon or a spatula or with a mixer on low speed until the batter is well combined and smooth, and the flour has disappeared.
-
Quickly pour the batter into the prepared pan and bake for 20-25 minutes, until the cake springs back when touched gently in the center and is beginning to pull away from the sides of the pan.
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Prepare frosting while the cake bakes so you will be ready to pour it over the hot cake.
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In a bowl, combine the powdered sugar and cocoa; stir to mix.
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Add the melted butter, milk, and vanilla; use a large spoon or a mixer on low speed to beat everything together well.
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Set aside until the cake is done.
-
Remove cake from oven, scatter the marshmallows over the top, and return the cake to the hot oven for about 3 minutes to soften the marshmallows.
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Place the cake, sill in the pan, on a wire rack; pour the frosting all over the marshmallow-dotted cake, and cool to room temperature.
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Cut into small squares and serve.