"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Wilmington Island Marsh Mud Cake Recipe

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This recipe for Wilmington Island Marsh Mud Cake, by , is from The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Lynn Riley-Smalley
Added: Sunday, May 17, 2009


1/2c. cocoa
1c. (2 sticks) butter, melted
4 eggs, beaten
11/2c. all purpose flour
2c. granulated sugar
1/8tsp. salt
1 tsp. vanilla extract
11/2c. chopped pecans

1 16oz. box light brown sugar
1/3c. cocoa
1/4c. (1 stick) butter, softened
1/2c. milk
1 tsp. pure vanilla extract
1 10.5 oz. package mini marshmallows

Preheat oven to 350F. Grease a 13x9x2in. pan.Stir cocoa into mixing bowl with butter. Add eggs, flour, granulated sugar, salt and vanilla. Beat well with a handheld electronic mixer. Stir in nuts. Pour into prepared pan. Bake for 35 minutes. While cake is baking, prepare frosting. Mix brown sugar, cocoa, butter, milk, and vanilla together in a bowl and beat until smooth. Remove cake from oven and pour marshmallows over hot cake. pour frosting over marshmallows on top.

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