Mississippi Mud Cake

Ingrients & Directions 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 […]

Ingrients & Directions


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 13×9 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 13×9 inch cake.

Yields
8 Servings

RobinDee

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