This is decadent beyond measure! You really can serve it over ice cream to cut the sweetness! (See Creamy Cabbage Souprecipe below for info on the Council House Cafe in French Camp, Mississippi.)
Mississippi Mud Cake
Cake:
1 cup butter
1/2 cup cocoa
2 cups sugar
4 eggs, slightly beaten
1 & 1/3 cups flour
Pinch of salt
1 & 1/2 cups chopped pecans
1 teaspoon vanilla
1 & 1/2 cups miniature marshmallow
Preheat oven to 325˚. Melt butter and cocoa together. Remove from heat; stir in sugar and beaten eggs; mix well. Add flour, salt, pecans, and vanilla; beat for two minutes. Pour batter into a buttered 13 X 9 X 2 baking pan and bake for 35 to 40 minutes. Sprinkle marshmallows on top of warm cake and then cover with frosting.
Frosting:
1/2 cup butter
6 tablespoons Coke OR Coffee
3 tablespoons cocoa
1 16 oz. package confectioners sugar
1 cup chopped pecans
In small saucepan, combine butter, coke OR coffee, and cocoa. Bring to a boil. In a mixing bowl, pour boiling liquid over confectioners sugar. Add chopped nuts and mix well. Pour over cake while still warm. 12-15 servings. Vanilla ice cream makes it even better.
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