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Mississippi Mud Cake

Ingredients:

Cake:

1/2 c Butter, softened
3 Eggs
1/2 tsp. Baking Powder
1/4 c +1  1/2 TB Cocoa
1 c Pecans, chopped
1 tsp. Vanilla Extract
1 c Sugar
3/4 c All Purpose Flour
1 Dash Salt
10 oz. Marshmallows

Frosting:

1/4 c Butter
1/4 c +2 T Cocoa
16 oz. Powdered Sugar, sifted
1/4 c +3 T Warm Milk
1 tsp. Vanilla Extract

Directions:

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.

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.

Recipe yields: one 13x9 inch Mississippi cake.

Recipe source: Southern Heritage Cakes Cookbook

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