"The belly rules the mind."--Spanish Proverb

Mississippi Mud Cake Recipe

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This recipe for Mississippi Mud Cake, by , is from Kristi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristi Lewis


1 c. butter (2 sticks)
2 c. sugar
c. cocoa
4 eggs
1 cup flour
1 tsp.baking powder
1 c. pecans, chopped
1 c. sweetened coconut

1 Jar Marshmallow Cream

1 sick butter melted
⅓ c. cocoa
6 tsp. evaporated milk
1 box powered sugar
1 tsp. vanilla
c. pecans, chopped

Preheat oven 350F.
Use a 9 x 13 pan liberally coated with Bakers Joy or grease and flower the pan.

Mix all dry ingredients first, stirring well. Add the butter then one egg at a time mixing well between each egg. Batter will be thick, attempt to spread into pan evenly.

Bake for 30-35 minutes. Use a toothpick to check if cooked- will come out clean.

Topping: spread marshmallow cream on cake as soon as it comes out of the oven. Let stand until cool.

Icing: combine all icing ingredients EXCEPT PECANS in mixing bowl- it needs to be thin enough to be poured over the cake without disturbing the marshmallow cream- ADD A LITTLE extra evaporated milk if necessary. Sprinkle with chopped pecans.

Number Of Servings:
Number Of Servings:




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