Mississippi Mud Cake

Recipe Ingredients

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

Recipe Instructions

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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