Mississippi Mud Cake

Russ Myers

By
@Beegee1947

Until the mid 1800s, chocolate was mostly used as a drink in both America and Europe. Not until 1847 when an English company, Fry and Sons, combined additional cocoa butter with the ground cocoa powder and sugar to make a more palatable product for eating. In 1876, Daniel Peter, a Swiss confectioner, used a new product, dried milk, created by Henri Nestle, to make the first solid milk chocolate. This is also around the same time that chocolate began appearing in baked goods.


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Comments:

Serves:

4 to 6 Servings

Prep:

25 Min

Cook:

30 Min

Method:

Bake

Ingredients

CAKE:

1 1/2 c
all purpose flour
1/3 c
cocoa powder
1 c
unsalted butter, cut into big chunks
2 c
sugar
1 tsp
vanilla extract
4
eggs, beaten well
1 1/2 c
chopped pecans or walnuts
1 can(s)
(3 1/2 oz) flaked coconut
7 oz
marshmellow cream

ICING:

1 c
butter
1 box
confectioners' sugar
1/2 c
cocoa powder
1/2 c
evaporated milk
3/4 tsp
vanilla extract

Directions Step-By-Step

1
Cake:
Preheat oven to 350F.

Butter and flour a 9 x 13 pan.

Sift together flour and cocoa powder, set aside
2
Beat butter in mixer bowl to soften: add sugar and beat until fluffy.

Add the eggs and vanilla and mix until well combined.

Add the flour / cocoa mixture and blend until just combined; fold in chopped pecans and coconut.
3
Spread in pan and bake for 30 minutes.

Remove cake from oven and spread the marshmellow cream on top.

When cake has cooled completely spread icing on top.
4
Icing:
Combine sugar with cocoa and add vanilla to milk.

Lighten butter by beating with an electric mixer.

Add sugar / cocoa mixture to butter
5
On low speed start beating, gradually increasing speed.

If mixture is too stiff to completely combine, start to add the milk mixture until everything is well mixed

Spread over cake

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom