Mississippi Mud Cake

Where chocolate cake meets the South. This recipe is from Gulf Gourmet. A regional Mississippi cookbook from the 1970's. 

 

 

Ingredients for the Cake:

 

2 sticks butter

1/2 cup cocoa powder

4 eggs, lightly beaten

2 cups sugar

1 1/2 cups flour

1 1/2 cups broken pecans

Pinch of salt

1 teaspoon vanilla

Miniature marshmallows (enough to cover the cake)

 

Directions for the Cake:

Melt butter with cocoa, when cool add the sugar, eggs and vanilla. Add the flour and salt and then fold in the broken pecans. Mix well and pour into a a greased 9x13 inch pan. 

 

Bake at 350 for 35-40 minutes. While the cake is still hot, top with marshmallows.

 

Ingredients for the Icing:

 

3 cups confectioners' sugar

1/2 cup whole milk

1/4 cup cocoa

1/2 stick butter, softened

 

Directions for the Icing:

 

Beat butter and sugar then add the cocoa and milk. Mix until smooth and spread on a hot cake. Cut into squares when cool.