Monday, August 24, 2009

Mississippi Mud Cake

A very rich cake and one of my favorites

Original recipe yield 1 - 9x13 inch cake

2 cups white sugar
2 sticks butter, softened
2/3 cup unsweetened cocoa powder
1 1/2 cups flaked coconut
4 eggs
1 1/2 cups all-purpose flour
1 teaspoons vanilla extract
1 1/2 cups chopped pecans

12 ounces marshmallow creme

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking pan.
2. Cream together cocoa, white sugar, and butter until light and fluffy. Add the eggs, and vanilla and beat well.
3. Mix flour, baking powder, coconut, and chopped pecans together into the egg mixture and stir until just combined. Pour batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes.
5. When done spread marshmallow cream over top of cake while still hot. Let cake cool completely then ice with chocolate icing.

To Make Chocolate Icing:
1 box confectioners' sugar
1 stick butter
1/3 cup unsweetened cocoa powder
1 teaspoons vanilla extract
1/2 cup canned evaporated milk

1. Beat together the confectioner's sugar, the remaining cocoa, vanilla, and butter. Continue to beat and add enough evaporated milk to make icing
2. Spread on cake.

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