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Ingredients
| granulated sugar: 2 cups |
| salted butter: 1 1/2 cups (softened) |
| flaked coconut meat: 1 1/3 cups |
| eggs: 4 |
| unsweetened cocoa powder (sifted): 2/3 cup |
| pecans (chopped): 1 1/2 cups |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1 tsp |
| vanilla extract: 2 tsp |
| marshmallow cream topping: 12 oz |
| powdered sugar (unsifted): 3 3/4 cups |
| evaporated milk: 2 Tbl |
Mississippi Mud Cake I
Credit: AllRecipes
User rating:
"A very rich cake and one of my favorites."
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Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking pan.
- Cream together 1/3 cup of the cocoa, white sugar, and 1 cup of the butter or margarine until light and fluffy. Add the eggs, and 1 teaspoon of the vanilla and beat well.
- Mix flour, baking powder, coconut, and chopped pecans together. Stir flour mixture into the egg mixture and stir until just combined. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Smooth marshmallow cream over top of cake while still hot. Let cake cool completely then ice with chocolate icing.
- To Make Chocolate Icing: Beat together the confectioner's sugar, the remaining 1/3 cup cocoa, 1 teaspoon vanilla, and 1/2 cup butter or margarine. Continue to beat and add enough evaporated milk to make icing spread on cake.