Mississippi
Mud Cake |
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Ingredients:
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1 C. butter
4 eggs
1/3 C. cocoa
1 tsp. vanilla extract
2 C. sugar
1 1/2 C. flour
1 C. coarsely chopped pecans
3 C. mini-marshmallows |
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Directions:
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| Cream shortening and sugar. Add eggs, one at a time, beating after
each. Sift flour and cocoa. Fold into creamed mixture. Add pecans and
vanilla. Beat well. Butter and flour a 13x9-inch pan. Spoon cake mixture
into pan and smooth over. Bake 30 to 35 minutes at 350�. Remove from
oven and sprinkle with marshmallows. Return to oven for 10 minutes. Cool
for 30 minutes. |
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Icing:
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1 C. butter
1 lb. powdered sugar
1/3 C. cocoa
1 C. chopped pecans
1/2 C. evaporated milk |
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Directions:
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| Melt butter. Sift together sugar and cocoa. Stir into butter along
with nuts and milk. Spread over cake and let stand until thoroughly
cold. (June Besler) |
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