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Gess
Posted February 26, 2006 04:40 PM
Mississippi Mud Cake
1 cup butter or margarine, softened
2 cups sugar
4 eggs
1-1/2 cups self rising flour*
1/2 cup baking cocoa
1 cup chopped pecans
1 jar (7oz) marshmallow creme
Frosting:
1/2 cup butter or margarine, softened
3-3/4 cups confectioners sugar
3 tablespoons baking cocoa
1 tablespoon vanilla extract
4 to 5 tablespoon milk
1 cup chopped pecans
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture. Fold in the pecans. Transfer to a greased 13x9 inch pan. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 3 minutes (cake will fall in center).
Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely. For frosting, in a mixing bowl, cream butter. Beat in confectioners' sugar, cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator. Yield: 16-20 servings
*Editors note: As a substitute for each 1/2 cup of self-rising flour, place 3/4 t. baking powder and 1/4 t. salt in a 1/2 cup measuring cup. Add all-purpose flour to measure 1/2.
Posted February 26, 2006 04:40 PM
Mississippi Mud Cake
1 cup butter or margarine, softened
2 cups sugar
4 eggs
1-1/2 cups self rising flour*
1/2 cup baking cocoa
1 cup chopped pecans
1 jar (7oz) marshmallow creme
Frosting:
1/2 cup butter or margarine, softened
3-3/4 cups confectioners sugar
3 tablespoons baking cocoa
1 tablespoon vanilla extract
4 to 5 tablespoon milk
1 cup chopped pecans
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture. Fold in the pecans. Transfer to a greased 13x9 inch pan. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 3 minutes (cake will fall in center).
Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely. For frosting, in a mixing bowl, cream butter. Beat in confectioners' sugar, cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator. Yield: 16-20 servings
*Editors note: As a substitute for each 1/2 cup of self-rising flour, place 3/4 t. baking powder and 1/4 t. salt in a 1/2 cup measuring cup. Add all-purpose flour to measure 1/2.