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Mississippi Mud Cake Recipe

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This recipe for Mississippi Mud Cake, by , is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Hanson, wife of Jim Hanson
Added: Friday, February 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup all purpose flour
2 tbsp. unsweetened cocoa
1 cup butter
2 cups sugar
1 tsp. vanilla
4 eggs
1 1/2 cup chopped pecans
1 (3 1/2 oz) can flaked coconut (optional)
1 (7 oz) jar marshmallow creme

Directions:
Directions:
Grease and flour 9 x 13 baking pan; set aside.

In mixing bowl stir together the flour and the cocoa; set aside.

In large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds to soften. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture. Stir in pecans and coconut. Pour mixture into prepared pan.

Bake at 350 for 35 minutes or until cake tests done. While cake is still hot, carefully spread with the marshmallow creme. Cool cake completely before frosting.

Mississippi Mud Frosting:
In small bowl beat 1/2 cup butter on medium speed for 30 seconds. Add 1 box powdered sugar and 1/2 cup unsweetened cocoa. Mix with mixer until combined. Beat in 1/2 cup evaporated milk and 1 teaspoon vanilla. Spread over cake.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
This cake is super rich.

 

 

 

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