Mississippi Mud Cake

Mississippi Mud Cake is one of my most favorite chocolate cake recipes!  We discovered this cake a few years ago from the Neiman Marcus cookbook, “Pigtails and Froglegs”, and ever since then, it has been the most requested recipe for birthday cake in our family.  I made this for my cousin and her husband who visited us last weekend from Lubbock.  Mississippi Mud is one of their favorites as well!

I love this cake because of it’s three different layers:  a chocolate brownie-like cake base with coconut, cocoa, and nuts; a marshmallow cream middle, and a super-sweet chocolatey fudge icing that is to die for on top!

Enjoy!  This will be your new favorite!

Combine margarine with sugar and eggs.

Combine flour and cocoa.

Add coconut, and pecans and mix until combined.

Add dry mix to sugar and egg mixture and blend thoroughly.

Pour cake batter into greased and floured 9 x 13-inch baking pan.

Bake at 350 degrees F for 30 minutes.

Spread marshmallow cream onto hot cake.

While cake is cooling, combine evaporated milk or plain milk, powdered sugar, vanilla, cocoa, and margarine.

When cake is cooled, spread icing on top of cake.  Refrigerate until chilled.



Cut in squares and serve with a class of cold milk.



Mississippi Mud Cake
Ingredients
Cake:
1 cup margarine, melted
2 cups sugar
4 eggs
1 1/2 cups flour
1/2 cup cocoa
1 can (3 1/2 oz) coconut, or 1 1/3 cups shredded coconut
1 cup pecans, chopped

Topping:
1 jar (7 oz) marshmallow cream
1/2 cup evaporated milk or 1/4 cup plain milk
1 box powdered sugar
1 Tbsp. vanilla extract
1/3 cup cocoa
6 Tbsp. margarine, softened

Directions
1.  For the cake:  Combine margarine with sugar and eggs.  Combine flour, cocoa, coconut, and pecans in a bowl and mix well.  Blend thoroughly with sugar and egg mixture.
2.  Pour cake batter into a greased and floured 9 x 13-inch pan.  Bake at 350 degrees F for 30 minutes.
3.  For the topping:  While cake is still hot, spread on marshmallow cream.  While cake is cooling, combine evaporated milk or plain milk, powdered sugar, vanilla, cocoa, and margarine.
4.  Let cake cool, then spread with topping.  Refrigerate until chilled and then cut into squares.  Keep refrigerated.

Yield:  10-12 servings
“Pigtails and Froglegs:  A Family Cookbook from Neiman Marcus”

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