"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mississippi Mud Cake Recipe

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This recipe for Mississippi Mud Cake, by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lora Tharp
Added: Tuesday, March 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
1/2 tsp salt
2 cups all-purpose flour
1 stick butter
1/2 cup vegetable oil
1/2 cup cocoa
1/4 cup water
2 eggs
1 tsp baking soda
1/2 cup buttermilk
2 tsp vanilla
1 bag miniature marshmallows

Icing
1 stick butter, softened
3 tbl cocoa
6 tablespoons milk
1 lb powdered sugar
1 cup chopped pecans
1 tsp vanilla

Directions:
Directions:
Preheat oven to 350. Grease and flour a 13 X 9 baking pan. Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa and 1/4 cup water to a boil in a saucepan. Add to the flour mixture. Beat together the eggs, baking soda, buttermilk and vanilla. Add to the chocolate mixture, mix well and pour into the prepared pan. Bake for 25 minutes.

While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the powdered sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit, cover it with the miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.

 

 

 

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