Mississippi Mud Cake
Yield
1 cakePrep
30 minCook
20 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| 1 | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| ¾ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | dash |
salt
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
pecans
chopped |
|
| 10 | ounces |
marshmallows
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 237 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 177 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 1 | dash |
salt
|
*
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
pecans
chopped |
|
| 289 | ml/g |
marshmallows
|
|
Directions
Cream butter; gradually add sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, salt, and cocoa; add to creamed mixture.
Stir in vanilla and pecans. Spoon batter into a greased 13x9x2-inch glass baking pan.
Bake at 325℉ (160℃). for 15 to 18 minutes until top is barely soft to the touch.
Remove cake from oven and cover top with marshmallows.
Return to oven for 2 minutes or until marshmallows are soft.
Spread marshmallows over cake and immediately cover with Chocolate Frosting.
Let frosting harden before cutting the cake into squares.
