BIRD NEST SNACK RECIPES

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MISSISSIPPI MUD CAKE RECIPE - PILLSBURY.COM



Mississippi Mud Cake Recipe - Pillsbury.com image

Enjoy this delicious mud cake with chocolate creamy frosting that’s perfect for a dessert.

Provided by Pillsbury Kitchens

Total Time 1 hours 55 minutes

Prep Time 20 minutes

Yield 15

Number Of Ingredients 8

1 box (1 lb 2.25 oz) devil's food cake mix with pudding
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
1 cup chopped pecans
1 jar (7 oz) marshmallow creme (1 1/2 cups)
1 container (1 lb) chocolate creamy ready-to-spread frosting
2 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray; lightly flour.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed until moistened, scraping bowl occasionally. Beat on high speed 1 minute, scraping bowl occasionally. Spread batter evenly in pan. Sprinkle pecans evenly over top.
  • Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Spoon marshmallow creme evenly over top of hot cake; return to oven for 30 to 60 seconds or until soft. Carefully spread marshmallow creme to cover cake.
  • In small bowl, mix frosting and enough milk until smooth and spreading consistency. Drop frosting by spoonfuls onto cake; spread gently to cover, then lightly swirl to marble. Cool cake completely, about 1 hour.

Nutrition Facts : Calories 460 , CarbohydrateContent 57 g, CholesterolContent 45 mg, FatContent 4 1/2 , FiberContent 3 g, ProteinContent 4 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 330 mg, SugarContent 44 g, TransFatContent 1/2 g

MISSISSIPPI MUD CAKE RECIPE - PILLSBURY.COM



Mississippi Mud Cake Recipe - Pillsbury.com image

Enjoy this delicious mud cake with chocolate creamy frosting that’s perfect for a dessert.

Provided by Pillsbury Kitchens

Total Time 1 hours 55 minutes

Prep Time 20 minutes

Yield 15

Number Of Ingredients 8

1 box (1 lb 2.25 oz) devil's food cake mix with pudding
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
1 cup chopped pecans
1 jar (7 oz) marshmallow creme (1 1/2 cups)
1 container (1 lb) chocolate creamy ready-to-spread frosting
2 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray; lightly flour.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed until moistened, scraping bowl occasionally. Beat on high speed 1 minute, scraping bowl occasionally. Spread batter evenly in pan. Sprinkle pecans evenly over top.
  • Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Spoon marshmallow creme evenly over top of hot cake; return to oven for 30 to 60 seconds or until soft. Carefully spread marshmallow creme to cover cake.
  • In small bowl, mix frosting and enough milk until smooth and spreading consistency. Drop frosting by spoonfuls onto cake; spread gently to cover, then lightly swirl to marble. Cool cake completely, about 1 hour.

Nutrition Facts : Calories 460 , CarbohydrateContent 57 g, CholesterolContent 45 mg, FatContent 4 1/2 , FiberContent 3 g, ProteinContent 4 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 330 mg, SugarContent 44 g, TransFatContent 1/2 g

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