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Ingredients
| salted butter: 1 1/4 cups (softened) |
| unsweetened cocoa powder (sifted): 1/2 cup |
| granulated sugar: 2 cups |
| eggs: 4 |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1 tsp |
| salt: 1/2 tsp |
| walnuts (chopped): 1 1/2 cups |
| vanilla extract: 2 tsp |
| marshmallow cream topping: 1 7oz jar |
| 2% milk: 1/2 cup |
| powdered sugar (unsifted): 3 cups |
| unsweetened cocoa powder (sifted): 1/3 cup |
Mississippi Mud Cake II
Credit: AllRecipes
User rating:
"This is a very unusual cake."
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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 9x13 inch cake pan.
- In a large sauce pan over low heat, melt 1 cup of the butter or margarine and the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time.
- Combine flour, baking powder, and salt and stir into the egg mixture. Stir in the chopped nut and teaspoon of the vanilla. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. Remove cake from oven and spread the marshmallow cream over the cake. Spoon chocolate icing over marshmallow topping while the cake is still hot and spread. The cake will get "muddied" by the spreading action.
- To Make Icing: Beat together the remaining 1/4 cup butter or margarine, 1/3 cup cocoa, 1 teaspoon vanilla, the milk and the confectioner's sugar. Once well combined spoon over the still hot cake.