Sunday, August 14, 2011

Mississippi Mud Cake

I've found that there's more than one version of Mississippi Mud Cake. Ours is more like a brownie loaded with marshmallows and a thick layer of frosting. If the frosting is warm enough, it should be pourable. This will make it much easier to frost the cake. We like to use more than 12 marshmallows, though - in fact, we usually cover the cake in them!

Mississippi Mud Cake

2 c sugar
1 c shortening
4 eggs
1 1/2 c flour
1/3 c cocoa
1/2 tsp salt
2 c chopped pecans, divided
12 (or more) large marshmallows
1 box powdered sugar
1/3 c cocoa
1 c butter or margarine, melted
1/2 c evaporated milk

Preheat oven to 300. Cream sugar and shortening in a large bowl. Using a mixer, beat in eggs, one at a time. Add vanilla. In a separate bowl, sift flour, cocoa, and salt. Stir into first mixture. Stir in pecans. Pour into a greased and floured 9x13 pan. Bake 20 minutes. Remove from oven and place marshmallows on cake. Bake 10 minutes longer at 350. Remove from oven. While cake is still warm, mix remaining ingredients and frost cake.

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