Ingredients: |
Ingredients: Nonstick baking spray with flour
1 c shortening
2 c granulated sugar
4 large eggs, at room temperature
1 1/2 c all-purpose flour
1/4 tsp salt
1/3 c unsweetened cocoa powder
1/2 c milk
1 tbsp vanilla extract
1 c chopped pecans
1 (10 1/2 ounce) package miniature marshmallows
For the icing:
1 c (2 sticks) margarine, melted
1 tsp vanilla extract
1/3 c evaporated milk
1/3 c unsweetened cocoa powder, sifted
1 (1-pound) box confectioners' sugar
1/2 c chopped pecans
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Directions: |
Directions:For the cake: Preheat the oven to 350º. Spray a 13 by 9 inch baking pan with nonstick baking spray and set aside. In a large bowl of an electric mixer, beat shortening, gradually adding the sugar. Continue beating until fluffy. Add the eggs, one at a time, beating well after each addition. In a small bowl, sift together the flour, salt and cocoa powder. Add this mixture to the bowl alternately with the milk, beginning and ending with the dry ingredients. Fold in the vanilla and pecans. Pour the batter into the prepared pan, place in the oven and bake for 40 to 45 minutes or until a tester inserted into the middle of the cake comes out clean. Place marshmallow on top of hot cake and allow to melt before icing the cake.
For the icing: In a medium mixing bowl, beat together the margarine, vanilla, evaporated milk, cocoa powder, confectioners' sugar and pecans. Pour over cake and let stand one hour before cutting.
16 servings |
This recipe for Mississippi Mud is from