READER CONTRIBUTIONS - MISSISSIPPI MUD CAKE

December 18, 2010 at 11:57am

Mississippi Mud Cake

Contributed by Amy Norris Elsmore

 

2 cups sugar

1 cup shortening

4 eggs

1-1/2 cups flour

1/2 cup cocoa

1/8 tsp. salt

2 teaspoons vanilla

1 cup nuts

1 (7 ounce) Jar marshmallow cream

 

FROSTING:

 

1-1/2 sticks (3/4 cup) margarine

1/3 cup cocoa

1 tsp. vanilla

1.2 cup canned milk

1 cup nuts

1 lb. powdered sugar

 

Cream sugar and shortening together. Add eggs one at a time. Sift flour, cocoa and salt together and blend (fold) into sugar and egg mixture. Fold in vanilla and nuts.

 

Bake at 350 degrees F for about 30 minutes.

 

While cake is quite warm (5 minutes out of oven) put on marshmallow cream. Do not spread until heat has softened the cream or you will tear cake top.

 

Melt margarine and mix in all frosting ingredients. Top cake.

 

Let set in refrigerator about 1 hour and frosting will set up.

 

~~~~~

 

Mississippi Mud Cake

Contributed by Penny McLean Frazier Dudley

 

A tried and true recipe - EVERY family member requests this cake on all the holidays! Sooo simple, even I can do it!

 

1 cup butter

1/2 cup cocoa

2 cups sugar

4 eggs

1-1/2 cups all purpose flour

1/4 teaspoon salt

2 teaspoon vanilla flavoring

1-1/2 cups chopped nuts

1 cup mini -marshmallows

 

This is a MICROWAVE recipe, but when I upgraded from my old monster microwave to a smaller one, I just converted to cooking in the oven at 350 degrees F for about 30-35 minutes.

 

Microwave butter & cocoa in 2.5 quart glass casserole at high 2 minutes. Stir in sugar. Add eggs and beat. Blend in flour, salt, vanilla and nuts. Pour batter into 12x8 inch glass baking dish and microwave 10-11 minutes, rotating dish 1/2 turn after 5 minutes. Leave cake in pan. Spread marshmallows over warm cake and top with icing.

 

ICING

 

1/2 cup butter

1/3 cup milk

1/4 cup cocoa

1 (1 pound) box powdered sugar

Dash of salt

1 teaspoon vanilla

 

Microwave butter, milk and cocoa in a 2 quart glass casserole dish at high for 2 minutes. Stir in sugar, salt and vanilla. Spread while warm

 

Quick, easy and true Mississippi Mud Cake from a Mississippi gal! Enjoy!

 

~~~~~

 

Mississippi Mud Cake

Contributed by Dora Muller Harrison

 

This recipe my mother had, came from a well known bakery in Biloxi.

 

1 cup margarine

4 eggs

1 cup flaked coconut

1 cup sugar

1-1/2 cups all purpose flour

1/3 cup cocoa

1 jar (13 ounce) marshmellow cream

1 teaspoon vanilla

1 cup chopped pecans

 

In a large bowl, beat margarine until creamy at med.high speed, add eggs one at a time beating well after each egg. Next (Stir with a large spoon until well mixed, this is a Heavy Batter.. DO NOT BEAT ) Add coconut, sugar, flour, cocoa,vanilla, and nuts.

 

Spread batter in a greased 13x9x2 inch pan. Bake 350 degrees F for 45 min.

 

As soon as cake comes out of the oven, spread marshmallow cream over hot cake. Let cool 20 mins.

 

~~~~~

 

Mississippi Mud Cake

Contributed by John Stanley

 

3/4 cup butter

2 cups sugar

4 eggs

1 tsp. vanilla

1-1/2 cup self-rising flour

2/3 cup cocoa

1-1/2 cups chopped pecans

3.5 ounce flaked coconut

7 oz. marshmallow cream

1/2 cup butter

1 teaspoon vanilla

4 cups powdered sugar

1/3 cup cocoa

1/2 cup evaporated milk

 

Cream butter and sugar until light and fluffy. Blend in eggs and vanilla. Add combined flour and cocoa; mix well. Stir in nuts and coconut. Pour into greased and floured 13x9 pan. Bake at 350 degrees F 30-35 minutes, or until toothpick inserted in center comes out clean. Spread marshmallow cream over top of cake; cool.

 

Cream butter; blend in vanilla. Add combined sugar and cocoa alternately with milk, beating until light and fluffy. Spread over marshmallow cream.

 

~~~~~

 

Thanks so much for all of your contributions!! They all sound delicious.

 

.