"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

MISSISSIPPI MUD CAKE Recipe

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This recipe for MISSISSIPPI MUD CAKE, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Skelton
Added: Sunday, August 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c sugar
1 c butter - softened
4 eggs
2 t vanilla
1 1/4 c flour
1/2 c unsweetened cocoa
1/2 t bkg powder
1 c chopped walnuts
3 c miniature marshmallows

FROSTING:

1/3 c butter - softened
2 1/2 c powdered sugar
1/2 c unsweetened cocoa
1/3 c half & half or milk
1 t vanilla

Directions:
Directions:
Preheat oven to 350. Line 13x9 inch baking pan with aluminum foil, extending foil over edges. Spray foil with non-stick cooking spray.

Combine sugar and 1 c butter in large bowl; beat at medium speed until well mixed. Add eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour, 1/2 c cocoa and baking powder. Beat until well mixed. Stir walnuts by hand.

Spread batter into prepared pan. Bake for 35 - 45 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle marshmallows over top. Continue baking for 2 to 3 minutes or until marshmallows are puffed and softened.

Meanwhile, combine 1/3 c butter, powdered sugar, 1/2 c cocoa, half & half, and vanilla in medium bowl; beat at medium speed until well mixed. Immediately spread over marshmallows creating a marbled or "muddied" effect.

Personal Notes:
Personal Notes:
Adjust flour for High Altitude (by a couple tablespoons)

 

 

 

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