MISSISSIPPI MUD CAKE II RECIPE | ALLRECIPES
This very unusual cake recipe uses marshmallow cream in the batter for a taste everyone will love.
Provided by Carol
Categories Desserts Cakes Sheet Cake Recipes
Yield 1 -9x13 inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.
- In a large sauce pan over low heat, melt 1 cup of the butter with the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time.
- Combine flour, baking powder, and salt and stir into the egg mixture. Stir in the chopped nuts and 1 teaspoon vanilla. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. Remove cake from oven and spread the marshmallow cream over the cake. Spoon chocolate icing over marshmallow topping while the cake is still hot and spread. The cake will get "muddied" by the spreading action.
- To Make Icing: Beat together the remaining 1/4 cup butter, 1/3 cup cocoa, 1 teaspoon vanilla, the milk, and the confectioner's sugar. Once well combined spoon over the still hot cake.
Nutrition Facts : Calories 332.6 calories, CarbohydrateContent 47 g, CholesterolContent 56.8 mg, FatContent 15.8 g, FiberContent 1.7 g, ProteinContent 3.9 g, SaturatedFatContent 7.1 g, SodiumContent 158.3 mg, SugarContent 35.8 g
MISSISSIPPI MUD CAKE RECIPE: HOW TO MAKE IT
Make this tempting cake and you'll satisfy kids of all ages! A fudgy brownie-like base is topped with marshmallow creme and a nutty frosting. Your family will be very merry when you serve up big slices with glasses of cold milk or steaming mugs of coffee.
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 20 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely., For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in the cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.
Nutrition Facts : Calories 457 calories, FatContent 24g fat (10g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 270mg sodium, CarbohydrateContent 61g carbohydrate (48g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
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