Mississippi Mud Cake

by Farrah Tobin

Prep time: 0:20 Overall time: 1:00

Servings: 12 servings

INGREDIENTS

1 cup shortening
1-1/2 cups sugar
4 eggs
2 tsp. vanilla
1-1/2 cups all-purpose flour, sifted
1/3 cup cocoa
1/2 tsp. salt
1 cup chopped pecans
2 cups miniature marshmallows

Mississippi Mud Icing:
2 sticks butter or margarine, melted
1/3 cup cocoa
1/2 cup evaporated milk
4 cups confectioner's sugar, sifted
1 tsp. vanilla
1/2 cup chopped pecans

INSTRUCTIONS

Preheat oven to 325°F. Grease and flour a 13x9x2-inch baking pan. Cream shortening and sugar together in mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla. Sift flour, cocoa, and salt together; add to creamed mixture and blend thoroughly. Stir in pecans. Pour batter into prepared pan. Bake for 35-40 minutes or until cake begins to pull away from sides of pan and toothpick inserted in center comes out clean. Remove pan from oven and sprinkle marshmallows evenly over cake. Return to oven for 10 minutes or until marshmallows are melted. Cool in pan on wire rack. Spread with Mississippi Mud Icing. Chill before cutting into squares.

Mississippi Mud Icing:
Combine butter and cocoa in mixing bowl; add evaporated milk. Gradually stir in sugar; beat until smooth. Stir in vanilla and pecans; blend thoroughly.

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Tagged: cakes, desserts, mississippimudcake add tags

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