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Mississippi Mud Cake Recipe

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This recipe for Mississippi Mud Cake, by , is from Just One More Recipe, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Whitlock; Anne Andrews


2 c. sugar
1 c. oil
4 eggs
1 1/2 c. plain flour
1/3 c. cocoa
1/4 tsp. salt
2 tsp. vanilla
1 c. chopped nuts
Miniature marshmallows

2 sticks butter (margarine) melted
1 box Confectionery sugar
1/2 c. cocoa
1/2 c. evaporated milk
1 tsp. vanilla
1 c. chopped nuts

Cream sugar and oil. Add eggs and beat well. Mix together flour, cocoa and salt; add to sugar mixture, beat, add vanilla and nuts. Beat well and pour into greased and floured pan (13x9x2"). Bake 35-40 minutes @ 325. Take out of oven and cover with marshmallows. Place back in the oven for about 3-5 minutes. Allow to cool for about 10 minutes, then add frosting.

Combine sugar and cocoa; then add melted butter and milk. Beat. Add vanilla and nuts. Beat well about 3-5 minutes. Spread on cake and let stand for 2 hours before cutting and serving.

Personal Notes:
Personal Notes:
A second version of this recipe was submitted as follows:
2 sticks margarine 1/2 c. all purpose flour
4 eggs dash of salt
2 c. sugar 1 tsp. vanilla
1/2 c. chopped pecans 2 c. miniature marshmallows
1/2 c. cocoa

1 box confectioners sugar 1/2 c. cocoa
1/2 c. margarine, creamed 1/2 c. milk
1/2 tsp. vanilla

Cake: Mix all ingredients together. Pour into a 9x13" pan and bake @ 350 for 35 minutes. Do not open oven door while baking. Spread miniature marshmallows over top of cake after removing from oven.
Icing: Blend all ingredients and pour over hot cake. Cool, cover and refrigerate.




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