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Mississippi River Mud Cake by Grandma Helen Kate Lewis Smoot Recipe

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This recipe for Mississippi River Mud Cake by Grandma Helen Kate Lewis Smoot is from Our Family Book of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 pound (2 sticks) butter
2 cups sugar
4 eggs
1/4 cup cocoa
3/4 teaspoon salt
1 1/2 cup flour
1 teaspoon vanilla
1 1/2 flaked coconut
1 1/2 cup chopped pecans
1 jar marshmallow creme or miniature marshmallows as needed

Frosting:

1/3 cup cocoa
1/4 pound (1 stick) butter
1/2 teaspoon vanilla
1/8 teaspoon salt
1/3 cup light cream
1 pound powdered sugar
Directions:
Directions:
Cream butter, sugar in large bowl. Beat in eggs one at a time. Sift together cocoa, salt and flour. Add to egg mixture. Stir in vanilla, coconut and chopped nuts. Pour batter into a greased and floured 9x13x2 pan. Bake at 350 degrees for 30 - 35 minutes or until cake tests done. Remove from oven and while hot, either spread with marshmallow creme or cover with miniature marshmallows spreading after they have melted. Let cake cool, then frost.

To prepare frosting, beat cocoa, butter, vanilla, salt, cream and powdered sugar in medium mixing bowl until fluffy. Spread over marshmallow creme on cake.

Note: no baking powder or baking soda is used in this recipe.
Number Of Servings:
Number Of Servings:
Makes 12 or more servings

 

 

 

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