"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mississippi Mudd Recipe

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This recipe for Mississippi Mudd, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Monica Gladwell Cain
Added: Thursday, October 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
2 c. sugar
1 c. shortening
1 1/2 c plain flour
4 eggs
1 tsp. salt
1 tsp. vanilla
3 tbsp. cocoa
3 tbsp. chopped pecans

Filling:
1 bag miniature marshmallows

Fudge Topping:
1/2 c. evap. milk
1 1/2 sticks marg.
1 box xxxx sugar
1/3 c. cocoa
1 tsp. vanilla
1 c. chopped pecans

Directions:
Directions:
Cake: Cream sugar, shortening and eggs. Add other ingredients. Bake in ungreased 13 x 9 pan @ 350 for 40 minutes. Turn off oven. Pour marshmallows over hot cake, place in hot oven till marshmallows puff. Remove and cool.
Topping: Melt butter and evap. milk together over medium heat. When it starts to bubble cook for 2 minutes. Turn off heat - add xxx sugar till dissolved, then nuts and vanilla. Spread fudge topping over cake.

Personal Notes:
Personal Notes:
This is a very popular recipe with the guys in our family. Joan Mathews always made this for pot-luck dinners at church (Faith Temple) when I was growing up. I got the recipe from Joan (Aunt Pam's mother).

 

 

 

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