Today, I wanted to share one of my sister’s favorite cakes. It was first popular in the late 1970’s at our house. This recipe was one my aunt made. My mom’s did not have any nuts or coconut in it.
Normally, I provide you with a picture of the finished product at the least. However, do to unfortunate timing (okay, I burnt the cake), I won’t be sharing any photos with you today.
Update: My husband assures me the cake is edible. I know it cooked too long…. So, I finished it and it does taste okay. I forgot just how very sweet and very rich it is! I suggest eating it in small portions.
Here is a picture:
Recipe: Missippi Mud Cake
Ingredients
- 1 c. butter
- 2 c. sugar
- 1/3 c. cocoa powder
- 4 eggs 1 1/2 c. flour
- 1 1/2 tsp. baking powder
- 1/3 c. coconut
- 1 c. chopped nuts
- 1 sm. jar marshmallow cream
Instructions
- Preheat oven to 350 degrees.
- Grease and flour a 9 X 12 pan.
- Cream butter, sugar and cocoa.
- Beat in eggs, one at a time.
- Sift flour and baking powder together.
- Slowly add to mixture.
- Fold in coconut and pecans.
- Spread evenly into pan.
- Bake until done.
- While still hot, cover with jar of marshmallow cream.
- Let cake cool in pan.
- When cool, spread frosting over the marshmallow cream.
Missippi Mud Cake Frosting
Ingredients
- 1/2 c. butter
- 1/3 c. cocoa
- 1 Tsp. vanilla
- 1 lb. confectioner’s sugar
- 4 Tbsp. evaporated milk
Instructions
- Mix all ingredients with electric mixer until fluffy.
Variations
You can use canned chocolate frosting instead of making this frosting.