Mississippi Mud Cake

Wanda Vance

By
@WandaDTV

This was passed down to me from my "Nannie" my dad's mom. It is very rich but very good.


Featured Pinch Tips Video

Comments:

Serves:

12

Prep:

25 Min

Cook:

55 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
A classic recipe that is a surefire hit! This cake is especially rich and sweet, but you can bet folks will still be going back for seconds and thirds... It's THAT good!

Ingredients

2 c
sugar
1 c
vegetable shortening- softened
4
eggs beaten
1/3 c
cocoa powder
1 1/2 c
self rising flour
1/2 tsp
salt
1 c
chopped pecans
3 tsp
vanilla extract
2 c
miniature marshmallows
1 1/2 stick
butter, softened
1/3 c
cocoa powder
1 box
confectioners' sugar
1/2 c
evaporated milk
1 tsp
vanilla extract
1 c
chopped pecans

Directions Step-By-Step

1
In a bowl cream together the sugar and shortening. Add the eggs and beat. Sift together the flour,cocoa, salt. Add this and beat. add the vanilla and pecans. Mix well - Pour into a 13 x 9 pan and bake @ 300 degrees for 40 minutes.As soon as it is done take it out and sort of drop it softly on the stove so that the cakes falls.This makes it fudgy.
2
Cover the cake with mini marhsmallows. Place back in oven and let slightly melt.
3
Icing- In a bowl combine the Conf sugar, cocoa, vanilla,evap. milk , melted butter, & pecans. Mix well. Pour this over the marshmallows and spread out. Place cake in refrigerator for 2-3 hours. Keep chilled till time to serve.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American
Collection: Nuts for Baking
Hashtags: #pecans, #marshmallows