Sunday, July 15, 2012

Mississippi Mud Cake

The consistency of the cake is like a dense, nutty brownie.
The frosting will get a little firm to the touch but softens and "goos" over the cake when cut.
 It was a big hit at the party I took it to. The fine Southern ladies took a small piece... then went back for more...
and I spied one even cleaning the ooeey gooey chocolate goodess from the serving spoon! 

  • 1 1/4 cups butter, softened
  • 1/2 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 4 eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped walnuts
  • 2 teaspoons vanilla extract
  • 1 (7 ounce) jar marshmallow creme
  • 1/2 cup milk
  • 3 cups confectioners' sugar
  • 1/3 cup unsweetened cocoa powder


1. Preheat oven to 350 degrees F. Lightly grease one 9x13 inch cake pan.              

2. In a large sauce pan over low heat, melt 1 cup of the butter or margarine and the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time.

3. Combine flour, baking powder, and salt and stir into the egg mixture. Stir in the chopped nut and teaspoon of the vanilla. Pour batter into the prepared pan.               

4. Bake at 350 degrees F for 35 to 45 minutes. 

5. To Make Icing: Beat together the remaining 1/4 cup butter or margarine, 1/3 cup cocoa, 1 teaspoon vanilla, the milk and the confectioner's sugar. Once well combined spoon over the still hot cake.

6. Remove cake from oven and spread the marshmallow cream over the cake. Spoon chocolate icing over marshmallow topping while the cake is still hot and spread. The cake will get "muddied" by the spreading action.

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