1975 Mississippi Mud Cake - Church Cookbook Recipes
Channel: Collard Valley Cooks
Date: 2021-06-06

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Mississippi Mud Cake 
1 CUP ROOM TEMPERATURE BUTTER (SALTED)
 2 CUPS GRANULATED SUGAR           
4 LARGE EGGS 
1/3 CUP OF COCOA (HEAPING) 
1 ½ CUPS SELF-RISING FLOUR 
1 CUP CHOPPED PECANS                    
1 TSP. VANILLA 
1 CUP FLAKED COCONUT (OPTIONAL) 
1 SMALL PACK OF MINIATURE MARSHMALLOWS OR 8 OZ. MARSHMALLOW CREAM 
CHOCOLATE ICING (RECIPE BELOW) 
PREHEAT THE OVEN TO 350 DEGREES. 
Using an electric mixer cream butter and sugar and mix well.  Now add eggs one at a time mixing well after each addition.  Add cocoa and vanilla flavoring and mix well. Add flour and mix for 2 minutes on medium speed.  Mix in nuts.  Pour into well-greased and floured 13x9 sheet pan. Bake until set about 40 minutes.  Watch close at end and take out when toothpick comes out clean.  When cake is done, take out of oven and sprinkle miniature marshmallows on top (if using marshmallow cream, spread it on top instead of using marshmallows.) Very, very moist cake layers!  Have chocolate icing made and ready when cake comes out of oven. 
CHOCOLATE ICING: Mix: ½ stick of butter melted, 1/3 cup evaporated milk, 1/3 cup cocoa, and 1 lb. powdered sugar.  Mix well then add 1 cup chopped pecans.  Spread on top of cake over the marshmallows!  ENJOY Y’ALL!! 


 

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