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Microwave Mississippi Mud Cake Recipe

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This recipe for Microwave Mississippi Mud Cake, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janis Edwards
Added: Friday, August 24, 2007


1/2 c. butter
3 tbsp. cocoa
2/3 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. self-rising flour
1 c. mini marshmallows (12-15 large)

2 tbsp. butter
2 tbsp. cocoa
1/4 tsp. salt
3 tbsp. evaporated milk
1 tsp. vanilla
2 c. confectioner's sugar
1/2 c. coarsely broken nuts

Put butter & cocoa in small microwave-safe mixing bowl; microwave on 1/3 power until butter is soft (1-1/2 minutes). Stir; add sugar, unbeaten eggs, vanilla & flour. Beat on low, then high for 3 minutes. Batter will be thick. Spread in ungreased 8x8x2" microwave-safe dish.

Microwave on defrost setting for 7 minutes, turning as needed for even cooking. Then microwave on high for 1 minute. Add marshmallows and microwave on high for 1 minute. Toothpick should be barely clean. Cool on wooden or padded counter for 30 minutes.

To make icing: Mix all ingredients except vanilla & sugar in a bowl. Microwave on 1/3 power until near boiling (1-1/2 minutes). Add vanilla & 1/2 sugar; beat. Add rest of sugar; beat until smooth. Add cream or more sugar if consistency not right for spreading. Beat on high 2 minutes. Fold in nuts. Spread on cooled cake.




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