Mississippi Mud Cake Recipe
Ingredients
- 1 cup butter or margarine or 2 sticks or 16 tablespoons, melted
- 1/2 cup cocoa I use 100% pure cocoa
- 2 cups sugar
- 4 eggs beaten
- 1 1/2 cups all-purpose flour
- Dash salt
- 1 teaspoon vanilla extract
- 1 1/2 cups nuts of your choice I use pecans or walnuts
- 4 cups miniature marshmallows Could use marshmallow fluff
- 4 cups powdered sugar
- 1/2 cup evaporated milk
- 1/4 cup or 4 tablespoons butter softened
- 1/3 cup cocoa
- 1 teaspoon vanilla extract
- Melt butter in the microwave. Whisk in cocoa, sugar, eggs, flour salt, and vanilla. Fold in nuts. Spray a 17 x 11 x 1-inch jelly roll pan (or can make this in a 9 x 13 pan with cooking spray.
- Bake in preheated 350-degree oven for 20-25 minutes if using jelly roll pan or about 30 to 35 if using 9 x 13 pan checking for doneness as ovens vary.
- Remove from oven and spread marshmallows on top while the cake is still hot. (I put mine back in the oven for about 2 minutes to let the marshmallows begin to melt. Add frosting below over marshmallows.
Beat all the frosting ingredients together with a mixer. Spread over cake.
Notes
Store in the refrigerator
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