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MISSISSIPPI MUD CAKE 1/2 c. butter, softened 1 c. sugar 3 eggs 3/4 c. all-purpose flour 1/2 tsp. baking powder dash of salt 1/4 c. + 1 1/2 Tbsp. cocoa 1 tsp. vanilla extract 1 c. pecans, chopped 1 (10 oz.) pkg. marshmallow Chocolate Frosting: 1/4 c. butter or margarine 1/4 c. + 2 Tbsp. cocoa 1/4 c. + 3 Tbsp. warm milk 1 tsp. vanilla extract 1 (16 oz.) pkg. 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 13 x 9 x 2-inch glass baking dish. Bake at 325 degrees for 15 to 18 minutes or 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 into squares. Yields 1 (9 x 13-inch) cake. Chocolate 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. Yields enough for 1 (9 x 13-inch) cake. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |