12 July 2011

Mississippi Mud Cake

Mississippi Mud Cake
½ lb butter
2 cup sugar
4 eggs
1 ½ cup self-rising flour
1/3 cup unsweetened cocoa (remember the powder kind in a tin can)
1 cup coarsely chopped pecans
1 tsp pure vanilla extract
3 cup miniature marshmallows (or large ones cut up small)

½ lb butter
1 ½ cup Confectioners’ sugar
1/3 cup unsweetened cocoa
1 cup coarsely chopped pecans
½ cup evaporated milk

Preheat oven to 350F. To make cake: put sugar and butter in mixing bowl and using mixer beat well until creamy. Add the eggs, 1 at a time, beating thoroughly after each addition. Sift together the flour and cocoa. Fold this into the butter mixture. Add chopped nuts and vanilla, mix well by hand to prevent breaking your nuts. Butter the bottom and sides of a 9 x 13 baking pan. Add a little flour and shake it around to coat the pan. Shake out excess. Spoon the cake batter into the pan and bake for 25 to 30 minutes. Remove from the oven and sprinkle the top with the marshmallows. Return to the oven and bake about 10 minutes, until the marshmallow are melted and starting to brown remove from the oven and let cool in he pan about 30 minutes. Meanwhile, prepare the icing: melt the butter in a saucepan. Sift together the confectioners’ sugar and cocoa. Stir this into the butter and add the nuts and milk. Spread over the cake and let stand until thoroughly cooled. Cut into slices. And if you want some for yourself – DON’T let Kelli Rhiannon know you made it.

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