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This recipe for MISSISSIPPI MUD CAKE, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Wells
Added: Thursday, August 27, 2009


1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5 oz.) bag miniature marshmallows

1 (16-oz.) package powdered sugar, sifted
1/2 cup milk
1/4 cup butter, softened
1/3 cup unsweetened cocoa

Whisk together melted butter, sugar, cocoa, eggs vanilla and salt.
Stir in flour and chopped pecans. Pour batter into a greased and floured 15-x10-inch jelly roll pan.
Bake at 350 for 20-25 minutes. Remove from oven top cake evenly with marshmallows. Return to oven and bake 5 more minutes. Drizzle chocolate frosting over warm cake. Cool completely.
Beat all ingredients at medium speed until smooth.




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