Wednesday, August 26, 2009

Mississippi Mud Cake


1 1/2 cup margarine, 4 eggs, 1cup unsweetened cocoa, 1  1/2 cups all-purpose flour, 2 cups granulated sugar, 1/4 teaspoon salt, 1 1/4 cups chopped pecans, 3 cups miniature marshmallows, 1 pound box powered sugar, 1/2 cup milk, 1/2 teaspoon vanilla extract.

Preheat oven to 350 degrees. In large bowl, with electric mixer at medium speed, beat 1 cup margarine, eggs and 1/2 cup cocoa until well combined.  Blend in flour, granulated sugar, salt and pecans.   Spread batter in greased 13x9x2-inch baking pan.  Bake at 350 for 30 to 35 minutes or until cake pulls away from sides of pan.

Sprinkle marshmallows over hot cake; return to oven for 2 minutes or until marshmallows are slightly puffed.  

In medium bowl, with electric mixer at medium speed, beat remaining 1/2 cup margarine, powered sugar, remaining 1/2 cup coca and milk until smooth; spread immediately over marshmallows.  Cool cake completely on wire rack.  Cut into squares to serve.   Makes 24 servings.


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