"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 Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darnella Decot
Added: Thursday, July 20, 2006


2 sticks butters
1/2 c. cocoa
2 c. sugar
4 eggs
1 1/2 c. flour
pinch of salt
1 1/2 c. pecan pieces

miniature marshmellows
powdered sugar

Preheat oven 350
Melt the butter or margarine in medium sauce pan, add the cocoa, sugar and 4 well beaten eggs, stir till blended well then add flour, salt and nuts.

Pour mixture into a greased 10x13 pan and bake for 30 minutes at 350

When done top with miniature marshmallows and lightly toast.
While cake is still warm frost with:

Melt in medium sauce pan
4 T butter/margarine
1/2 cup milk
stir in
16 oz of powdered sugar
1/3 cup cocoa
1 t vanilla




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