Wednesday, March 6, 2013

Mississippi Mud Cake

There's a lot to be said for old recipes... especially desserts. Mississippi Mud Cake has been around for years and years and really can't be beat for a quick, easy and dependable chocolate cake. Baking in a 9x13 pan makes it easy to serve and store. The original recipe used a package of miniature marshmallows sprinkled over the top of the hot cake. You can add those or not. Either way, you'll have a rich chocolaty cake with silky smooth icing.

I came across this handwritten on a recipe card by a friend who lived in Jackson, MS. You just can't get much more Southern than that! It's an old standby and well worth saving.

Mississippi Mud Cake
2 sticks butter
1/2 cup unsweetened cocoa powder
2 cups sugar
4 eggs, slightly beaten
1 cup all-purpose flour
pinch of salt
1 cup chopped pecans ( toasted!)
1 tablespoon vanilla extract
1 pkg miniatute marshmallows, optional

Generously grease a 9x13-inch baking pan. Preheat oven to 350 degrees.
Melt butter, add cocoa and stir until melted. Remove from heat and add sugar, eggs, flour, salt, nuts and vanilla. Mix until well blended. Bake 30 minutes. If using marshmallows, sprinkle on top of cooked cake and return to oven just until they melt. Cool completely.

1 stick butter
1/2 cup unsweetened cocoa powder
1 (1-lb) box powdered sugar
7 tablespoons milk
1 teaspoon vanilla extract
1/2 cup chopped pecans (toasted!)
Melt butter and cocoa. Remove from heat.  Add sifted sugar, milk and vanilla. Beat until fluffy. Frost cooled cake. Sprinkle with chopped pecans.

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