Title: Michelle's Mississippi Mud Cake
Categories: Cake Dessert
Yield: 8 Servings
| 1/2 | c | Butter, softened |
| 1 | c | Sugar |
| 3 | x | Eggs |
| 3/4 | c | All Purpose Flour |
| 1/2 | ts | Baking Powder |
| 1 | | Dash Salt |
| 1/4 | c | +1 /12 T Cocoa |
| 1 | ts | Vanilla Extract |
| 1 | c | Pecans, chopped |
| 10 | oz | Marshmallows |
| 1 | | Chocolate Frosting |
| 1/4 | c | Butter |
| 1/4 | c | +2 T Cocoa |
| 1/4 | c | +3 T Warm Milk |
| 1 | ts | Vanilla Extract |
| 16 | oz | Powdered Sugar, sifted |
Cream butter; gradually add sugar, beating 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 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. Yield: one 13x9 inch cake. 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. Source: Southern Heritage CAKES Cookbook