Ingredients: |
Ingredients: CAKE:
2 c. flour
2 c. sugar
1 t. baking soda
1/2 t. salt
1/2 pound unsalted butter
1/3 c. cocoa powder (dark)
1 c. water
1/2 c. buttermilk
2 eggs, lightly beaten
1 t. vanilla
8 oz. mini marshmallows
FROSTING:
1/4 lb. unsalted butter
1/3 c. cocoa powder (dark)
1/2 c. buttermilk
1 (16 oz.) box confectioners' sugar
1 t. vanilla extract
pinch salt
3/4 c. chopped nuts, pecans or walnuts (lightly toasted)
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Directions: |
Directions:Preheat oven to 350ºF and lightly grease a 9 x 13 inch
cake pan. Sift flour, sugar, baking soda and salt into a
medium mixing bowl.
Place the butter in a small saucepan and, when melted,
add the cocoa and water and bring to a boil. Add the
boiling cocoa mixture to the dry ingredients and stir
until just combined. Add the buttermilk, eggs, and
vanilla and stir until smoooth. Pour into prepared
baking dish and bake until a toothpick inserted in the
center of the cake comes out clean, 35 to 40 minutes.
Transfer to a wire cooling rack and sprinkle the
marshmallows evenly over the hot cake.
Place the butter in a medium saucepan and, when
melted, add the cocoa powder and buttermilk and bring
to a boil. Remove from the heat and add the c
onfectioners' sugar, vanilla, and salt and stir until very
smooth. Pour the hot icing over the marshmallows on
the hot cake and sprinkle with the nuts. Let cool to
lukewarm before serving. Cake is best served warm or
at room temperature. |
This recipe for Mississippi Mud Cake is from