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Mississippi Mud Cake Recipe

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

Judy Winfield
Added: Tuesday, September 12, 2006


1 cup oleo melted (2 sticks parkay)
2 c. sugar
4 eggs
1 tsp. vanilla
1 1/2 c. flour
2 tbsp. cocoa
1 1/2 c. chopped pecan
1 can (4 oz.) coconut
1 jar (7 oz.) marshmellow creme

1 box powdered sugar (1 lb.)
1/2 c. oleo, melted (1 stick)
1/2 c. evaporated milk
1/3 c. cocoa
1 tsp. vanilla


In large bowl, mix melted oleo and sugar on medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla, flour and cocoa to creamed mixture, blend well. Fold in pecans and coconut on lowest speed.

Pour into greased 9 x 13 pan. Bake at 325 for 35-40 minutes. Spread marshmellow cream over warm cake (warm in microwave to spread easier) Cool


In large bowl, mix all the ingredients until well blended. Spread over the marshmellow.




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