Mississippi's Best Cake

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Have you made this?

By Sherry Hollingsworth
@COOKINANDAGRINNIN

I got this recipe from Earline Broomfield at Davey's Restraunt. My whole family LOVES this cake. I take it to different social events, and it is ALWAYS a hit!!

Rating:

★★★★★ 1 vote

Comments:

6 Comments

Serves:

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 box: duncan hines butter cake mix and 1 can of coconut pecan icing
1/2 c: vegetable oil
4: eggs
1/2 c: evaporated milk
1/2 c: 2% milk
8 oz: block cream cheese
1 stick: butter
1 1/2 box: confectioner's sugar
1 Tbsp: vanilla flavoring
: chopped pecans

How to Make Mississippi's Best Cake

Step-by-Step

1Mix all the cake ingredients together except for the coconut pecan icing. Mix well.
2Gradually mix the coconut pecan icing into the cake batter. Mix well.
3Pour into 2 well greased 9 inch round cake pans or a 9 x 13 cake pan.
4Cook in a 350 degree oven until cake is golden and done ( about 35-40 mins ). Let partially cool before moving to a wire rack to continue cooling. ( Be careful when transferring to a wire rack as these cakes tend to stick to the middle of your pan. ) Let cool completely. If using a 9 x 13 pan, just let cool in the pan.
5Set the chopped pecans aside for sprinkling on the cake. Mix all the other icing ingredients together. Mix well. Spread icing on cake. For 9 inch round cake, ice the first layer then sprinkle with chopped pecans. Next, stack the second layer, ice top and sides, and sprinkle with chopped pecans. For the 9 x 13 cake, you can keep the cake in the pan and ice the top only ( you may not need all the quantity of icing ) then sprinkle with chopped pecans.