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Ingredients
| salted butter: 1 cup (softened) |
| granulated sugar: 2 cups |
| eggs: 4 |
| self-rising flour (sifted): 1 1/2 cups |
| unsweetened cocoa powder (sifted): 1/2 cup |
| pecans (chopped): 1 cup |
| marshmallow cream topping: 1 7oz jar |
| salted butter: 1/2 cup (softened) |
| powdered sugar (unsifted): 3 3/4 cups |
| unsweetened cocoa powder (sifted): 3 Tbl |
| vanilla extract: 1 Tbl |
| 2% milk: 5 Tbl |
| pecans (chopped): 1 cup |
Mississippi Mud Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
18 serving(s)
Tags
- In mixing bowl, cream butter and sugar. Add eggs one at a time beating well after each addition. Combine flour and cocoa, gradually add to creamed mixture. Fold in the pecans. Pour into a greased and floured 13 x 9 pan. Bake at 350 for 35 minutes or until a toothpick inserted near the center comes out clean. Coll for 3 minutes, cake will fall slightly in the center. Spoon marshmellow creme over cake, spreading to cover top. cool completely.
- For frosting, in a mixing bowl, cream butter. Beat in confectioners sugar, cocoa, vanilla and milk. Fold in pecans. Spread over marshmellow creme layer. Keep refrigerated.