This is the cake from the Cake Slice Bakers group...it was very good but very very sweet...
February’s Cake: Mississippi Mud Cake
Makes one 13 x 9 inch sheet cake
February’s Cake: Mississippi Mud Cake
(Recipe from Southern Cakes by Nancie McDermott)
For the Cake
1 cup (2sticks) butter, cut into biug chunks
½ cup cocoa powder
4 eggs, beaten well
1 tsp vanilla extract
2 cups sugar
1½ cups all purpose flour
¼ tsp salt
1 cup chopped pecans or walnuts
For the Mississippi Mud Frosting
One 16 ounce box (3¼ cups) confectioners sugar
½ cup cocoa powder
½ cup (1 stick) butter, melted
½ cup milk or evaporated milk
1 tsp vanilla extract
4 cups mini marshmallows or 3 cups large marshmallows quartered
Method – Cake
Heat the oven to 350F. Grease and flour a 13x9 inch pan. In a medium saucepan combine the butter and cocoa powder and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, about 3 – 4 minutes. Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans and beat until the batter is well combined and the flour has disappeared.
Quickly pour the batter into the prepared pan and bake for 20 to 25 minutes until the cake springs back when touched gently in the centre and is beginning to pull away from the sides of the pan.
While the cake bakes, prepare the frosting so it is ready to pour over the hot cake.
Method – Mud Frosting
In a medium bowl combine the confectioners sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and beat everything together well. Set aside until the cake is done.
To Serve
Remove the cake from the oven, scatter the marshmallows over the top and then return the cake to the hot oven for about 3 minutes to soften the marshmallows.
Place the cake, still in the pan, on a wire rack. Pour the frosting all over the marshmallow dotted cake and eat straight away or allow to cool to room temperature. Cut the cake into squares and serve.
Makes one 13 x 9 inch sheet cake
February’s Cake: Mississippi Mud Cake
(Recipe from Southern Cakes by Nancie McDermott)
For the Cake
1 cup (2sticks) butter, cut into biug chunks
½ cup cocoa powder
4 eggs, beaten well
1 tsp vanilla extract
2 cups sugar
1½ cups all purpose flour
¼ tsp salt
1 cup chopped pecans or walnuts
For the Mississippi Mud Frosting
One 16 ounce box (3¼ cups) confectioners sugar
½ cup cocoa powder
½ cup (1 stick) butter, melted
½ cup milk or evaporated milk
1 tsp vanilla extract
4 cups mini marshmallows or 3 cups large marshmallows quartered
Method – Cake
Heat the oven to 350F. Grease and flour a 13x9 inch pan. In a medium saucepan combine the butter and cocoa powder and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, about 3 – 4 minutes. Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans and beat until the batter is well combined and the flour has disappeared.
Quickly pour the batter into the prepared pan and bake for 20 to 25 minutes until the cake springs back when touched gently in the centre and is beginning to pull away from the sides of the pan.
While the cake bakes, prepare the frosting so it is ready to pour over the hot cake.
Method – Mud Frosting
In a medium bowl combine the confectioners sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and beat everything together well. Set aside until the cake is done.
To Serve
Remove the cake from the oven, scatter the marshmallows over the top and then return the cake to the hot oven for about 3 minutes to soften the marshmallows.
Place the cake, still in the pan, on a wire rack. Pour the frosting all over the marshmallow dotted cake and eat straight away or allow to cool to room temperature. Cut the cake into squares and serve.
