Mississippi Mud Cake Recipe - Cooking Index
2 | Butter or margarine softened | |
1 teaspoon | 5ml | Vanilla |
1 cup | 93g / 3.3oz | Coconut |
1 cup | 146g / 5.1oz | Chopped pecans |
2 cups | 396g / 13oz | Sugar |
1 1/2 cups | 93g / 3.3oz | Flour |
4 | Eggs | |
3 tablespoons | 45ml | Cocoa |
1 teaspoon | 5ml | Vanilla |
1 cup | 93g / 3.3oz | Coconut |
1 cup | 146g / 5.1oz | Chopped pecans |
1 | Marshmallow cream |
In a large bowl cream together the sugar, butter, and the cocoa. Mix in the eggs and the vanilla. Add flour, coconut, and pecans. Beat 2 min. with electric mixer. Spread into 13x9 inch rectangular cake pan and bake at 350 for 35-40 minutes. When done spread the marshmallow cream over top of the cake while its still hot. Let it cool completely and then apply the icing.
Icing
1 lb. powdered sugar 1 stick butter 1/2 cup Pet Milk 1/2 cup cocoa 1 t. vanilla
Beat until smooth and spread thoroughly onto cooled cake.
Submitted to the BBQ Mailing List by "Jeff D. Wheeler" <[email protected]> on Feb 28, 1999.
Source:
Professional Charcuterie
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