Title: Wesley's Mississippi Mud Cake
Categories: Cake Dessert
Yield: 12 Servings
| THE CAKE |
| 1/2 | lb | Butter |
| 2 | c | Sugar |
| 4 | | Eggs |
| 1 1/2 | c | Flour |
| 1/3 | c | Unsweetened cocoa |
| 1 | c | Coarsely chopped pecans |
| 1 | ts | Pure vanilla extract |
| 3 | c | Miniature marshmallows OR |
| | | Large marsmallows cut into |
| | | 1/2" pieces |
| THE ICING |
| 1/2 | lb | Butter |
| 1 1/2 | c | Confectioner's sugar |
| 1/3 | c | Unsweetened cocoa |
| 1 | c | Coarsely chopped pecans |
| 1/2 | c | Evaporated milk |
1. Preheat oven to 350 degrees 2. To prepare the cake batter, combine the
butter and sugar in a mixing bowl. Beat well until creamy. Add the eggs, 1
at a time, beating thoroughly after each addition. 3. Sift together the
flour and cocoa. Fold this into the creamed mixture. Add the chopped nuts
and the vanilla. Beat well. 4. Butter the bottom and sides of a 9 X 13
inch baking pan. Add a little flour and shake it around to coat the bottom
and sides of the pan. Shake out the excess. 5. Spoon the cake batter into
the pan and bake 25 to 30 minutes. Remove from the oven and sprinkle the
top with the marshmallows. Return to the oven and bake about 10 minutes,
until the marshmallows are melted and starting to brown. Remove from the
oven and let cool in the pan about 30 minutes. 6. Meanwhile, prepare the
icing. Melt the butter in a saucepan. 7. Sift together the confectioner's
sugar and cocoa. Stir this into the butter along with the nuts and milk.
Spread this over the cake and let stand until thoroughly cooled. 8. Cut
into slices and serve.