Mississippi Mud Cake
A great dessert perfect for any holiday gathering, especially those in the heat of summer or fall.
Equipment
- 1 mixer
- 1 oven
- 1 set Measuring cups/spoons
- 1 9 x 13 cake pan metal with a lid is great for travel
Ingredients
Cake
- 2 sticks butter
- 1/2 C cocoa
- 1 1/2 C plain flour
- 2 C sugar
- 4 large eggs, slightly beaten
- 1 t vanilla
- 1 C pecans, chopped (optional)
- 1 pkg miniature marshmallows
Icing
- 1/2 stick butter
- 1/3 C cocoa
- 1 lb powdered sugar
- 1/2 C milk
Instructions
Cake
- Grease 9 x 13 baking pan.
- Measure all ingredients.
- Preheat oven to 350°.
- Melt butter and stir in cocoa.
- Pour into a large mixer bowl.
- Add flour, sugar, beaten eggs, vanilla and pecans (if desired).
- Beat together about 2-3 minutes on medium speed until well mixed.
- Pour batter into greased pan and bake for 30-35 minutes.
- While cake is baking, make the icing.
Icing
- Melt 1/2 stick of butter and add 1/3 C cocoa. Blend together in mixing bowl.
- Add 1 lb. powdered sugar and mix with mixer, adding in 1/2 C milk, gradually.
- While cake is hot, immediately top cake with an even layer of marshmallows.
- Pour icing over the marshmallows and spread evenly.
- Let set before serving.
Notes
This cake is the perfect dessert for outdoor, poolside, picnic or camp gatherings.
Baking in a metal pan with a lid makes transporting it a breeze and keeps it covered when not serving.