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Mississippi Mud Cake

Ingredients 

  • 2 cups sugar
  • ½ cup unsweetened cocoa powder
  • 1 cups 2 sticks salted butter (room temperature)
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 ½ cups self-rising flour
  • 1 cup chopped pecans
  • 1 cup shredded coconut

FOR TOPPING:

  • 7 ounces marshmallow creme

FOR THE ICING:

  • ½ cup salted butter room temperature
  • ⅓ cup unsweetened cocoa powder
  • 3 ½ cups powdered sugar about 1 pound
  • 1/3 cup milk

Instructions 

MAKE THE CAKE:

  • Spray a 9×13 baking pan with cooking spray. Preheat the oven to 350º Fahrenheit.
  • In a large bowl, mix sugar, cocoa and butter together until smooth.
  • Add the vanilla and eggs and mix well.
  • Add flour, nuts and coconut. Mix again, scraping the sides of the bowl as needed.
  • Pour the batter in the prepared pan. Bake for 35-40 minutes or until the center of the cake springs back when you touch it.
  • Spread the marshmallow cream over the cake while the cake is still hot.
  • Let the cake cool for 20 minutes while you prepare the frosting.

MAKE THE FROSTING:

  • Cream the butter until it is smooth and almost white in appearance.
  • Add the cocoa powder and half of the powdered sugar. Mix well.
  • Mix in the milk, then mix in the remaining powdered sugar.
  • If you need more milk to make the frosting spreadable, add it a tablespoon at a time.
  • Frost the cake.

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