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August 2, 2011
Mississippi Mud Cake
Traditional Cakes & Pies
Prep time:
19 minutesbaking time:
40 to 45 minutes“The first time I sliced this cake, I cut enormous pieces. 'Sweetie, cut those into quarters,' warned Grandma of this rich cake.”
Ingredients
Serves 24
- 2 cups granulated sugar
- 1 1/2 cups (3 sticks) butter, divided
- 1/3 cup plus 3 tablespoons unsweetened cocoa powder, divided
- 4 large eggs
- 1 1/2 cups each shredded unsweetened coconut and chopped walnuts
- 1 1/3 cups self-rising flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups miniature marshmallows
- 1 (16-ounce) package confectioners' sugar
- 1/2 cup evaporated milk
Directions
1
Preheat the oven to 350ºF. Grease and flour a 13 × 9-inch baking pan.
2
Combine granulated sugar, 1 cup butter and 3 tablespoons cocoa in a large bowl. Beat with an electric mixer set at medium speed until creamy. Beat in the eggs.
3
Add coconut, walnuts, flour, vanilla extract and salt to butter mixture and mix well. Spoon into prepared baking pan.
4
Bake cake until a toothpick inserted in center comes out clean, about 40 to 45 minutes. Sprinkle marshmallows on top. Let stand to cool in pan on a wire rack.
5
Combine remaining butter, confectioners' sugar, remaining cocoa and evaporated milk in a large bowl. Beat with an electric mixer until creamy. Spread on top of marshmallows.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
When Grandma only had regular-size marshmallows on hand, she used kitchen shears or well-cleaned scissors to snip about 15 of them into quarters to substitute for the miniature marshmallows. She lightly oiled the scissor blades after every 3 marshmallows to prevent their becoming sticky.
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